Quorn cottage pie

Name: Quorn cottage pie
Cuisine: European, British
Ingredients: 350g Quorn Mince; 1 tbsp olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use); 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 100g frozen peas or mixed veg; 400ml vegetable stock; 1 dessert spoon vegetarian Worcestershire Sauce (optional); 1 tbsp tomato puree; 2 tbsp salt reduced soy sauce; 1 tbsp cornflour, mixed to a paste in 1 tbsp cold water; 700g potatoes, peeled and roughly chopped; 225g parsnips, peeled and chopped; 2 tbsp semi-skimmed milk; salt and freshly ground pepper; 1/2 bunch Broccoli

8 steps

There's nothing more comforting than coming home to a big helping of home-cooked cottage pie. Our take on this recipe is deliciously filling, but it's low in calories and saturated fat!

Updated at: Thu, 17 Aug 2023 12:21:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories348.9 kcal (17%)

Total Fat6.2 g (9%)

Carbs58.5 g (23%)

Sugars8.7 g (10%)

Protein20.9 g (42%)

Sodium826.1 mg (41%)

Fiber14.8 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

350gquorn mince

1 Tbspolive oil

quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use

1onion

medium, finely chopped

1carrot

medium, finely chopped

100gfrozen peas

or mixed veg

400mlvegetable stock

1 dessert spoonvegetarian worcestershire sauce

optional

1 Tbsptomato puree

2 Tbspsalt reduced soy sauce

1 Tbspcornflour

mixed to a paste in 1 tbsp cold water

700gpotatoes

peeled and roughly chopped

225gparsnips

peeled and chopped

2 Tbspsemi-skimmed milk

salt

freshly ground pepper

0.5 bunchBroccoli

Instructions

Step 1

Preheat the oven to 180C, Gas Mark 4

Step 2

Boil the potatoes and parsnip until tender. Drain and set aside.

Step 3

Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.

Step 4

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.

Step 5

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.

Step 6

Bake for 20 minutes until the topping is crisp.

Step 7

Boil some broccoli or any vegetables of choice.

Step 8

Serve cottage pie with fresh vegetables.

View on Quorn

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