Cottage pie with Quorn mince
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
750 g of potatoes, peeled and chopped
25 g butter
3 tbsp of milk
1 tbsp dried parsley
400 g 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 g 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
Equipment:
sauce pan
frying pan
oven
Cooking instruction summary:
Add the stock cube to 200 ml of boiling water and keep aside to dissolve. 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) 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. 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. * You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.
Step by step:
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.
3. Add the potatoes and cook until tender - around 15 to 20 minutes.
4. Drain the potatoes, remove in the saucepan and mash till smooth.
5. Add the butter, parsley and milk, mixing thoroughly. (
6. Add more milk if required)
7. Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.
8. Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.
9. 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.
10. Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.
11. 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.
12. * You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.
Nutrition Information:
covered percent of daily need
