Quorn Deconstructed Cottage Pie

1. Pre-heat the oil in a saucepan over a medium to high heat and add the onions. Gently fry for 2 minutes, stirring frequently. Add the carrots, celery and swede, cover and cook for a further 3 minutes stirring frequently
2. Stir in the hot stock and porcini mushroom paste, bring to the boil then cover and cook for 2 minutes on a high heat. Stir in the Quorn Mince, vegetarian Worcestershire sauce and the fresh thyme. Cover and cook on a medium heat for a further 7 minutes
3. Meanwhile, preheat the grill. Mix the mashed potato with the egg yolk and a good pinch of salt and pepper. Place in a microwaveable bowl, cover and cook on full power for 5 1/2 minutes. Stir in half of the cheese and all of the chopped chives. Make circles of potato approximately 8cm in diameter and 1cm deep using for example a cookie cutter. Place them on a greased oven proof sheet, sprinkle over the remaining cheese and grill for 1-2 minutes until golden brown and warmed through
4. Add the cornflour and water to the Quorn Cottage Pie, continue to simmer stirring continuously for a 1-2 minutes until thickened then season to taste
5. Serve a hearty spoonful of Quorn Cottage Pie topped with a golden potato topper

Serve with a selection of freshly steamed vegetables.

Did you know? Keep your potato skins on for extra fibre (and less peeling!). Fibre is important to include in our diet to keep our digestive system healthy. In the UK, it is recommended we aim for 30g of fibre per day.