QUORN SHEPHERD'S PIE
A delicious, easy, family friendly classic with a twist, this Quorn Shepherd's Pie uses Quorn mince instead of the traditional lamb, meaning this version is both vegetarian and much quicker to prepare - perfect for busy weeknights!
Provided by Eb Gargano
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
- Peel, chop and boil the potatoes for 15-20 minutes, until soft.
- Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.
- Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.
- While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.
- Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.
- Sprinkle on the remaining cheese and put the shepherd's pie in the oven for 15 minutes, until it is bubbling and brown on top.
- Just before the shepherd's pie is ready, cook some peas and / or sweetcorn to go with it - or whatever veg you fancy!
Nutrition Facts : Calories 471 kcal, Carbohydrate 63 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 631 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
QUORN SHEPHERD'S PIE WITH CHEESY TOP
Quorn may not be vegan, but I never said I was puritanical about being vegan. Cheese certainly isn't--I do try, but sometimes I just need the cheese! My meat eating husband loved this last night. I just chucked in some extra veg
Provided by cakeinmyface
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to gas mark 6.
- In a large saucepan birng some water to the boil and the salt and the potatoes simmer until tender about 15-20 minute.
- Whilst you potatoes are cooking, heat the olive oil in a pan and gently fry the onions carrots celery and leeks together for about 5 minutes on a medium heat. Transfer into a large casserole dish. (The reason why I have separated out step 1 and 2 is because my frying pan isn't very big, so I do 2 batches of frying; however if you have a big enough pan you can combine these two steps).
- Next fry the quorn mince with the garlic herbs and one of the 0.5 teaspoon of the nutmeg, after about 2 min add one cup of the water and the stock cubes fry gently for about 5 minutes, transfer to the large casserole dish.
- Add to the casserole dish the 2 remaining cups of water, gravy granules and tomato paste; give a good stir and put dish in the oven for 15 minutes.
- Mash your potatoes with the milk and margarine, adding the remaining nutmeg until smooth and creamy. Spread the mash over the quorn mixture. Make lines with a fork if you wish and sprinkle over the cheese. Put back in the oven for 20 minutes.
- Take out and eat--yum yum.
QUORN COTTAGE PIE RECIPE
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
Categories Main course
Number Of Ingredients 22
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
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