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Quorn Vegetarian Cottage Pie

(1968)

4 out of 5 stars

Leave a review
Quorn Vegetarian Cottage Pie, made with Quorn Mince, potato, carrots and peas, served on a plate
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There's nothing more comforting than coming home to a big helping of home-cooked cottage pie right? Our vegetarian cottage pie recipe is so deliciously filling, it's the perfect winter night vegetarian comfort food! Made with Quorn Vegetarian Mince our veggie cottage pie is low in calories and saturated fat!

Vegetarian Mince Recipes Pie & Pastry Recipes Vegan and Vegetarian Winter Comfort Foods Vegan and Vegetarian Family Meal Recipes

Serves 4

20 mins

Easy

345 cals
(Per serving)

5g of fat
(Per serving)

£ 0.80.00
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

  • 350g Quorn Vegetarian Meat-Free 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

Method

  1. Preheat the oven to 180C, Gas Mark 4
  2. Boil the potatoes and parsnip until tender. Drain and set aside.
  3. Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
  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.
  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.
  6. Bake for 20 minutes until the topping is crisp.
  7. Serve with a selection of fresh vegetables.

Recipe costs calculated by taking the average ingredients price across Morrisons, ASDA, Sainsbury’s and Tesco. Prices correct at time of issue.

Recipe Inspiration

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The nation has spoken

(1968)

4 out of 5 stars

Ruth

5 out of 5 stars

Lovely

Anne

5 out of 5 stars

Used HP sauce instead of Worcestershire and added a couple of mushrooms. So tasty. Never had mash with mashed parsnips it kept the mixture together added a knob of butter too and some parsley onto top to garnish. Yummy! I have another 3 days of dinner now as enough for 4.

Response from Quorn

Glad to hear you loved it!

Jena

5 out of 5 stars

We love this recipe! I use all potatoes for the topping (as I live in the US & parsnips aren't readily available) & also add 3 cloves of minced garlic to the softened onions. I add grated tasty cheddar to the top.

Henry

5 out of 5 stars

Easy to make and absolutely delicious

Marilyn

4 out of 5 stars

I added 3 cloves of garlic to the onions. It is a really nice recipe.

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