Quorn Deconstructed Shepherds Pie Food

QUORN SHEPHERD'S PIE

Steps:

• Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
• Peel, chop and boil the potatoes for 15-20 minutes, until soft.
• Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.
• Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.
• While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.
• Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.
• Sprinkle on the remaining cheese and put the shepherd's pie in the oven for 15 minutes, until it is bubbling and brown on top.
• Just before the shepherd's pie is ready, cook some peas and / or sweetcorn to go with it - or whatever veg you fancy!

QUORN MEATLESS VEGETARIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 350F.
• Boil the potatoes and parsnip in water until tender. Drain and mash until smooth with the milk, season with salt and black pepper. Set aside.
• Heat the oil in a large skillet and saute the onion and carrot for 4-5 minutes until softened. Add the Quorn Meatless Grounds, frozen peas, vegetable broth, vegetarian Worcestershire sauce, tomato paste, soy sauce and seasoning. Cook on a low heat for 5 minutes then add the cornstarch and continue to stir until thickened. Place in an oven safe dish.
• Top with the mashed potato and fluff up with a fork. Bake for 20 minutes until the topping is crisp. Serve with a selection of fresh vegetables.

QUORN DECONSTRUCTED SHEPHERD'S PIE

Steps:

• Pre-heat the oil in a saucepan over a medium to high heat and add the onions. Gently fry for 2 minutes, stirring frequently. Add the carrots, celery and swede, cover and cook for a further 3 minutes stirring frequently
• Stir in the hot stock and porcini mushroom paste, bring to the boil then cover and cook for 2 minutes on a high heat. Stir in the Quorn Mince, vegetarian Worcestershire sauce and the fresh thyme. Cover and cook on a medium heat for a further 7 minutes
• Meanwhile, preheat the grill. Mix the mashed potato with the egg yolk and a good pinch of salt and pepper. Place in a microwaveable bowl, cover and cook on full power for 5 1/2 minutes. Stir in half of the cheese and all of the chopped chives. Make circles of potato approximately 8cm in diameter and 1cm deep using for example a cookie cutter. Place them on a greased oven proof sheet, sprinkle over the remaining cheese and grill for 1-2 minutes until golden brown and warmed through
• Add the cornflour and water to the Quorn Shepherd's Pie, continue to simmer stirring continuously for a 1-2 minutes until thickened then season to taste
• Serve a hearty spoonful of Quorn Shepherd's Pie topped with a golden potato topper
• Serve with a selection of freshly steamed vegetables.

DECONSTRUCTED SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 375 degrees F. GENEROUSLY coat 8 compartments of a non-stick muffin tray with cooking spray. Set aside.
• 2. In a medium bowl, combine the potatoes, egg, flour, baking powder, salt and pepper, using just enough flour to hold mixture together.
• 3. Divide evenly among prepared muffin compartments. With the back of a teaspoon, firmly press mixture into bottom and up sides of each compartment, forming a "well" in each.
• 4. Place in oven and bake for 20-25 minutes or until golden brown. Remove from oven and cool 5-7 minutes. Carefully remove each "basket" by running a sharp knife, gently, around the rim of each cup. Place each on a serving plate.
• 5. While "baskets" are baking, make the filling: In a 12" non-stick skillet over medium high heat, cook the meat, onion and green pepper until meat is no longer pink.
• 6. Add the gravy mix, water, Worcestershire sauce, garlic powder, paprika and parsley flakes. Mix well and bring to a simmer.
• 7. Add the mixed vegetables and mushrooms. Mix well to combine and cook an additional 3-4 minutes or until heated through.
• 8. To serve: Fill each potato basket with meat mixture. Garnish with additional smoked paprika and parsley flakes, if desired.
• 9. CHANGE IT UP: use ground turkey (or leftover cooked turkey) and turkey gravy mix instead of ground beef and beef gravy mix. Omit the Worcestershire sauce and garlic powder and substitute poultry seasoning instead.

QUORN SHEPHERD'S PIE WITH CHEESY TOP

Steps:

• Preheat your oven to gas mark 6.
• In a large saucepan birng some water to the boil and the salt and the potatoes simmer until tender about 15-20 minute.
• Whilst you potatoes are cooking, heat the olive oil in a pan and gently fry the onions carrots celery and leeks together for about 5 minutes on a medium heat. Transfer into a large casserole dish. (The reason why I have separated out step 1 and 2 is because my frying pan isn't very big, so I do 2 batches of frying; however if you have a big enough pan you can combine these two steps).
• Next fry the quorn mince with the garlic herbs and one of the 0.5 teaspoon of the nutmeg, after about 2 min add one cup of the water and the stock cubes fry gently for about 5 minutes, transfer to the large casserole dish.
• Add to the casserole dish the 2 remaining cups of water, gravy granules and tomato paste; give a good stir and put dish in the oven for 15 minutes.
• Mash your potatoes with the milk and margarine, adding the remaining nutmeg until smooth and creamy. Spread the mash over the quorn mixture. Make lines with a fork if you wish and sprinkle over the cheese. Put back in the oven for 20 minutes.
• Take out and eat--yum yum.