Quorn Cottage Pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 9
Ingredients
For the mashed potato
- 1.8kg potatoes, peeled and chopped
- 200ml milk
- 25g butter
- 200g cheddar cheese, grated
- Freshly grated nutmeg
- Salt and pepper to taste
Fry together
- 1.8kg potatoes, peeled and chopped
- 200ml milk
- 25g butter
- 200g cheddar cheese, grated
- Freshly grated nutmeg
- Salt and pepper to taste
- Rapeseed oil
- 2 onions, finely chopped
- 3 carrots, chopped or grated
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- Other vegetables, if you wish
Then add, to make a sauce:
- 1.8kg potatoes, peeled and chopped
- 200ml milk
- 25g butter
- 200g cheddar cheese, grated
- Freshly grated nutmeg
- Salt and pepper to taste
- Rapeseed oil
- 2 onions, finely chopped
- 3 carrots, chopped or grated
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- Other vegetables, if you wish
- 800ml to 1L (low salt) vegetable stock (2 stock cubes)
- 142g tomato puree (small tin)
- 5 tbsp salt reduced soy sauce
- 4 tbsp (vegetarian) Worcestershire sauce
- Thyme sprigs and 2 bay leaves
- 1kg Quorn mince
- 300g frozen petit pois
- 3 tbsp cornflour (mixed with 3 tbsp cold water)
Method
- STEP 1Boil the potatoes in salted water for 20 minutes until tender
- STEP 2While boiling, fry the vegetables, adding them to the pan in the order listed.
- STEP 3Then 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.
- STEP 4Preheat the oven to 200C. Make the mashed potato by mashing the drained potatoes with the other ingredients.
- STEP 5Put 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.
