Cottage pie with Quorn mince
Ingredients
750 gms of potatoes, peeled and chopped
25 gms butter
3 tbsp of milk
1 tbsp dried parsley
400 gms Quorn mince
1 medium onion finely chopped
1 bay leaf
2 carrots finely chopped
4 garlic cloves, crushed
2 green chillies finely chopped
2 tsp cumin powder
1 tbsp fresh rosemary, chopped
400 gms can of chopped tomatoes
200 ml water
1 veg stock cube (You can use chicken or beef if you wish)
1 egg, beaten
Salt and pepper to taste
Oil
Preparation
1
Add the stock cube to 200 ml of boiling water and keep aside to dissolve.
2
Bring a saucepan of water to a boil. Add the potatoes and cook until tender - around 15 to 20 minutes. Drain the potatoes, remove in the saucepan and mash till smooth. Add the butter, parsley and milk, mixing thoroughly. (Add more milk if required)
3
Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil. Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat. Add the frozen Quorn mince and the cumin powder and cook for further 5 minutes. Then add in the tomatoes, chopped rosemary and stock. Bring to a boil and turn off the heat.
4
Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer. Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork. Lightly brush the surface with a beaten egg. Cook in the oven for 20-25 minutes.
5
* You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.
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About
I have become a fan of frozen Quorn mince lately and always have it stored in my freezer. There are so many vegetarian dishes you can make using it as a substitute to meat - chilli con carne, spaghetti bolognese, lasagne, to name a few. I already had the rest of the ingredients, so this did not require any previous planning at all. I also used a food processor to chop the onion and carrots...much simpler and way quicker.
Yield:
Serves 3- 4
Added:
Monday, June 23, 2014 - 8:45am
