QUORN SHEPHERD'S PIE
A delicious, easy, family friendly classic with a twist, this Quorn Shepherd's Pie uses Quorn mince instead of the traditional lamb, meaning this version is both vegetarian and much quicker to prepare - perfect for busy weeknights!
Provided by Eb Gargano
Categories Main Course
Time 40m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 471 kcal, Carbohydrate 63 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 631 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
QUORN SHEPHERD'S PIE RECIPE
This Quorn Shepherd's pie is a veggie version of shepherd's pie which uses Quorn mince mixed with tender vegetables and topped with creamy mashed potato
Provided by GoodtoKnow
Categories Dinner
Time 1h25m
Yield Serves: 4
Number Of Ingredients 15
Steps:
- Set the oven to 200C or Gas Mark 6.
- Heat the oil in a large pan and add the onion, carrots, red pepper and celery and cook over a medium heat for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the mushrooms and garlic to the pan and cook for a further 2-3 minutes.
- Sprinkle the flour over the mixture, mix well and cook for a further minute, then add the red wine and stir well to mix it in.
- Add the can of tomatoes, pour in 150ml (1/4 pint) water and add the Quorn mince. Stir in the tomato puree and stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes. Remove pan from the heat.
- Meanwhile, to make the topping: Cook the potatoes and carrots in boiling water for about 15 minutes, or until they are just tender. Drain well, add the butter and mash. Season to taste.
- Stir the pesto into the Quorn mixture and season to taste.Pour into an ovenproof container.
- Spoon the mash on top of the Quorn mixture, and spread it out. Sit the dish on a baking sheet.
- Place in the centre of the oven and bake the pie for 30-40 minutes, or until the mash is a light golden colour.
- Remove from the oven and serve immediately with green vegetables, such as peas.
Nutrition Facts : @context https, Calories 414 Kcal, Fat 15 g, SaturatedFat 5 g
QUORN MEATLESS VEGETARIAN SHEPHERD'S PIE
There's nothing quite like a comforting vegetarian shepherd's pie for those cold winter nights. Try our take on this family favorite with our Quorn Meatless Grounds shepherd's pie recipe. At just 355 calories per serving and low in saturated fat, it is sure to become a family favourite.
Provided by Quorn
Categories Winter Comfort Food Recipes Healthy Options Grounds & Meatballs
Time 20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 355 calories
SHEPHERD'S PIE WITH CHEESY MASHED POTATOES
Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.
Provided by swissms
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cheesy Mashed Potatoes:.
- Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
- Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
- Shepherd's Pie:.
- (Begin preparing while potatoes are boiling).
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
- Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
- Add the ground beef and cook until beef is no longer pink about 10 minutes.
- Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
- Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.
Nutrition Facts : Calories 775.7, Fat 37.4, SaturatedFat 18.9, Cholesterol 157.1, Sodium 501.2, Carbohydrate 65.8, Fiber 10.1, Sugar 7.7, Protein 44.4
CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
KITTENCAL'S CHEESY SHEPHERD'S PIE
This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes
Provided by Kittencalrecipezazz
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 400 degrees F.
- Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
- For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
- In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
- Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
- Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
- Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
- Bake for 25-30 minutes or until topping is light golden brown.
- Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
- ---------------------------------------------------.
- ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4
QUORN SHEPHERD'S PIE WITH CHEESY TOP
Quorn may not be vegan, but I never said I was puritanical about being vegan. Cheese certainly isn't--I do try, but sometimes I just need the cheese! My meat eating husband loved this last night. I just chucked in some extra veg
Provided by cakeinmyface
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
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.
CHEESY SHEPHERD'S PIE
Cheesy sauce in meat and potatoes = Yum! :) Nice to eat after a day outside in the snow. Hope you enjoy!
Provided by LuckyMomof3
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a blender add flour, butter, milk, garlic and first amount of oregano.
- Blend ingredients well about 30 seconds.
- Pour mixture into medium pot.
- Heat until thickened and bubbly (about 10 minutes) over medium-high heat stirring constantly.
- Remove from heat and stir in cheese until melted.
- In large pot put potatoes in with enough water to cover and bring to boil.
- Cook until potatoes are soft, about 15-20 minutes.
- Drain, mash well.
- Mash in half of cheese mixture until well mixed.
- Scramble fry beef until well browned, drain.
- Add veggies, Worcestershire sauce, oregano and Maggi and rest of cheese sauce.
- Cook for 5 minutes.
- Put meat mixture into 9x13-inch baking dish and spread evenly.
- Spread potatoes on top of meat mixture and "peak" (like meringue) with back of a spoon or fork.
- Dot potatoes with 2 tbsp of margarine and sprinkle with paprika.
- Bake in 350°F oven for 45 minutes.
- Let rest for 10-30 minutes so meat sets. Mixture will be hot still, it really holds the heat! :).
EASY CHEESY SHEPHERD'S PIE
Make and share this Easy Cheesy Shepherd's Pie recipe from Food.com.
Provided by Parkers Mom
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease an oblong baking dish with non stick spray.
- Brown beef with onion and garlic; drain grease.
- Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
- Add remaining cheese soup and ranch to prepared potatoes; blend well.
- Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
- Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
- Bake for 20 minutes or until golden brown.
CHEESY SKILLET SHEPHERD'S PIE
Enjoy a deliciously cozy dish straight from the stove top with this Cheesy Skillet Shepherd's Pie. And you'll love the special, creamy extra on top!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Brown meat with onions in large skillet on medium heat; drain. Return to skillet.
- Add gravy, ketchup and mixed vegetables; stir. Simmer 5 min. or until heated through, stirring occasionally. Meanwhile, cut VELVEETA into 4 slices, then cut each slice in half.
- Spoon potatoes over meat mixture. Arrange VELVEETA pieces in spoke-fashion over potatoes; cover. Cook on low heat 3 min. or until VELVEETA is melted.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Protein 19 g
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