Best Quorn Cottage Pie Recipes

QUORN COTTAGE PIE RECIPE

Quorn cottage pie recipe image

This vegetarian cottage pie is incredibly tasty. With Quorn mince replacing the meat, it's great for meat free Mondays or if you are just trying to cut down on meat.

Provided by Jane Chapman | Splash of Taste

Number Of Ingredients 22

Ingredients

1½ tbsp Olive oil
2 Onions (chopped)
3 Celery stalks (chopped)
5 Carrots (chopped)
3 Cloves of garlic (minced)
1 tbsp Fresh rosemary (finely chopped)
200 g Chestnut mushrooms (sliced)
75 ml Red wine
1½ tbsp Soy sauce
2 tbsp Tomato puree
1½ tbsp Plain flour (all purpose)
400 g Chopped tomatoes
400 g Passata (tomato sauce)
500 g Quorn mince
Salt and pepper (to season)
2 Bay leaves
8 Sprigs of fresh thyme
2 kg Potatoes
3 tbsp Butter
3 tbsp Milk
Salt and pepper (to taste)
45 g Mature cheddar cheese (grated)

Steps:

Preheat the oven to 200°C/392°F
In a large pan on medium heat, add olive oil and then onion, celery, and carrots, fry until softened, stirring occasionally
Now, add your garlic and rosemary, cook for 1 minute, then add your chestnut mushrooms and stir
Increase to high heat, add red wine and stir until evaporated
Now, add in the soy sauce, tomato puree, and plain flour and stir to combine
Next, add chopped tomatoes, passata sauce, and Quorn mince and stir to combine. Season with salt and freshly ground pepper, add your bay leaf and fresh thyme, and stir to combine
Now, turn the heat to medium-low and let the Quorn mince filling simmer for approximately 15 minutes
Add your potatoes to a pan of salted boiling water, and cook for approximately 15 minutes or until soft. Drain, add butter, milk, salt, and pepper, then mash until smooth and the consistency you prefer
Remove the sprigs of thyme and the bay leaves
Now place your filling in an ovenproof dish, ensuring it's spread evenly over the base
Next, carefully spoon the mashed potato on the top of the filling. Make sure this is even and then drag a fork over it to make a lovely design
Finally, take your grated cheddar cheese and sprinkle it evenly over the top of the pie
Place in the oven and bake for 20 - 30 minutes until the topping is crisp, turning it halfway to ensure that it cooks evenly
When it's cooked, the top should have browned evenly and you'll see the filling gently bubbling away
Serve immediately with peas or mixed vegetables. Cottage pie heaven - enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 86 g, Protein 26 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 779 mg, Fiber 16 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

QUORN VEGETARIAN COTTAGE PIE

Quorn Vegetarian Cottage Pie image

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!

Provided by Quorn

Categories Vegetarian Mince Recipes Pie & Pastry Recipes Winter Comfort Food Recipes Family Meal Recipes

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

350g Quorn 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

Steps:

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

Nutrition Facts : Calories 345 calories

QUORN COTTAGE PIE

Quorn Cottage Pie image

A vegetarian version of a family favourite which is a meal in itself. If frozen in advance, it is easy to leave on a timer to bake in the oven for when you get home.

Provided by TheParticulars

Time 1h20m

Yield Serves 9

Number Of Ingredients 0

Ingredients

Steps:

Boil the potatoes in salted water for 20 minutes until tender
While boiling, fry the vegetables, adding them to the pan in the order listed.
Then 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.
Preheat the oven to 200C. Make the mashed potato by mashing the drained potatoes with the other ingredients.
Put 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.