Quorn® cottage pie

    45 min

    A vegetarian take on a classic English comfort recipe. Cottage pie is the ultimate winter warmer, and this is a vegetarian take using Quorn® mince. It is relatively quick to make at around 45 minutes, and this will serve 4 people.

    54 people made this

    Serves: 4 

    • 700g potatoes, peeled and roughly chopped
    • 225g parsnips, peeled and chopped
    • 1 tablespoon vegetable oil
    • 1 medium onion, finely chopped
    • 1 medium carrot, finely chopped
    • 350g Quorn® mince
    • 100g frozen peas or mixed veg
    • 400ml vegetable stock
    • 1 dessertspoon vegetarian Worcestershire Sauce (optional)
    • 1 tablespoon tomato purée
    • 2 tablespoons salt reduced soy sauce
    • salt and freshly ground pepper
    • 1 tablespoon cornflour
    • 2 tablespoons semi-skimmed milk

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 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 purée, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with 1 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.


    Some people would call this sacrilege, but I serve this with a dollop of ketchup :)

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