Vegetarian cottage pie
A comforting cottage pie made with Quorn mince, perfect for vegetarians. This dish covers 33% of your daily requirements of vitamins and minerals. Ideal for a cozy dinner, this recipe serves 3 and takes about 45 minutes to make.
Ingredients
new potatoes
750 g
butter
25 g
milk
3 Tbsps
parsley flakes
1 Tbsp
quorn mince
400 g
onion
1 medium
bay leaves
1
carrots
2
whole garlic clove
4
green chili pepper
2
cumin
2 tsps
fresh rosemary
1 Tbsp
canned tomatoes
400 g
water
200 ml
free range eggs
1
salt and pepper
3 servings
oil
3 servings
Method
- Add the stock cube to 200 ml of boiling water and keep aside to dissolve.
- Bring a saucepan of water to a boil.
- Add the potatoes and cook until tender - around 15 to 20 minutes.
- Drain the potatoes, remove in the saucepan and mash till smooth.
- Add the butter, parsley and milk, mixing thoroughly. (
- Add more milk if required)
- Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.
- Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.
- Add the frozen Quorn mince and the cumin powder and cook for further 5 minutes. Then add in the tomatoes, chopped rosemary and stock. Bring to a boil and turn off the heat.
- Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.
- Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork. Lightly brush the surface with a beaten egg. Cook in the oven for 20-25 minutes.
- * You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.
Nutrition:
Carbs
73 g
Fat
27 g
Protein
31 g
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