Quorn Meatless Vegetarian 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!

MEATLESS SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
• Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
• In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
• Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
• Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
• Bake uncovered for 30-35 minutes.