Quorn Vegetarian Cottage Pie Food

QUORN VEGETARIAN COTTAGE PIE

Steps:

• Preheat the oven to 180C, Gas Mark 4
• Boil the potatoes and parsnip until tender. Drain and set aside.
• Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
• Add the Quorn Mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato puree, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Place in an ovenproof dish.
• Mash the potatoes and parsnip with the milk until smooth, season to taste with the salt and pepper. Place the topping over the Quorn mince filling and fluff up with a fork.
• Bake for 20 minutes until the topping is crisp.
• Serve with a selection of fresh vegetables.

QUORN VEGETARIAN COTTAGE PIE

Steps:

• Pre-heat oven to 180°C.
• Boil the potatoes and parsnip until tender. Drain and set aside.
• Meanwhile heat the oil in a large pan, add the onion and fry gently until the onions are soft.
• Add the frozen or chilled Quorn Mince, frozen vegetables, vegetable stock, Worcestershire sauce, tomato paste, soy sauce and season to taste. Simmer ingredients together for 5 minutes. Add the corn flour paste and simmer gently until the sauce thickens then place in an ovenproof dish.
• Mash the potatoes and parsnip with the milk until smooth, season to taste. Place the topping over the Quorn filling and fluff up with a fork.
• Bake for 20 minutes or until the topping is golden and crisp.

QUORN COTTAGE PIE RECIPE

Steps:

• Preheat the oven to 200°C/392°F
• In a large pan on medium heat, add olive oil and then onion, celery, and carrots, fry until softened, stirring occasionally
• Now, add your garlic and rosemary, cook for 1 minute, then add your chestnut mushrooms and stir
• Increase to high heat, add red wine and stir until evaporated
• Now, add in the soy sauce, tomato puree, and plain flour and stir to combine
• Next, add chopped tomatoes, passata sauce, and Quorn mince and stir to combine. Season with salt and freshly ground pepper, add your bay leaf and fresh thyme, and stir to combine
• Now, turn the heat to medium-low and let the Quorn mince filling simmer for approximately 15 minutes
• Add your potatoes to a pan of salted boiling water, and cook for approximately 15 minutes or until soft. Drain, add butter, milk, salt, and pepper, then mash until smooth and the consistency you prefer
• Remove the sprigs of thyme and the bay leaves
• Now place your filling in an ovenproof dish, ensuring it's spread evenly over the base
• Next, carefully spoon the mashed potato on the top of the filling. Make sure this is even and then drag a fork over it to make a lovely design
• Finally, take your grated cheddar cheese and sprinkle it evenly over the top of the pie
• Place in the oven and bake for 20 - 30 minutes until the topping is crisp, turning it halfway to ensure that it cooks evenly
• When it's cooked, the top should have browned evenly and you'll see the filling gently bubbling away
• Serve immediately with peas or mixed vegetables. Cottage pie heaven - enjoy!

GOLDEN VEGGIE SHEPHERD'S PIE

Steps:

• To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
• Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
• Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
• Simmer for 40-50 mins until the lentils are very soft.
• Season to taste, take off heat, then stir in 3 tbsp tomato purée.
• While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
• Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

QUORN COTTAGE PIE

Steps:

• Boil the potatoes in salted water for 20 minutes until tender
• While boiling, fry the vegetables, adding them to the pan in the order listed.
• Then add all the sauce ingredients except for the corn flour. Once simmered for 5 minutes (or longer if you have time), add the corn flour and simmer until thick.
• Preheat the oven to 200C. Make the mashed potato by mashing the drained potatoes with the other ingredients.
• Put the sauce in the bottom of an ovenproof dish, add the mash on top. You can sprinkle with some reserved cheese if you like. Bake for around 20 minutes, until boiling and golden brown on top. Alternatively, freeze and defrost before baking or bake from frozen which will take longer to cook.