Quorn
Recipes
Rainbow Cottage Pie
Delicious Quorn Mince, peas, carrots & onion in tomato sauce, topped with rainbow mash.
281 Cals
Per serving
Serves 10
60 mins
Ingredients
- 400g Quorn Mince
- 1 tbsp vegetable oil
- 1 onion, chopped
- 150g carrots, finely diced
- 150g peas
- 500ml vegetable stock
- 30g vegetarian Worcestershire sauce
- 20g tomato puree
- 1 tsp dried thyme
- 25g cornflour mixed to a paste with 2 tbsp cold water
- Seasoning
TOPPING
- 1.5kg potatoes, peeled, cooked and mashed
- 500g beetroot, cooked, peeled then mashed
- 1kg sweet potatoes, peeled, cooked and mashed
- 3 tbsp milk
Method
- Preheat oven to 180°C / Gas Mark 4.
- Heat the oil in a large pan and gently fry the onions and carrots for 3 - 4 minutes until beginning to soften.
- Add the Quorn Mince, peas, vegetable stock, Worcestershire sauce, tomato puree and thyme.
- Stir in the cornflour paste, bring to the boil and then reduce to a simmer for 15 minutes. Check seasoning.
- Meanwhile combine 500g of the mashed potato with the beetroot mash, 1 tbsp milk and mix well.
- Add 1 tbsp of milk to the mashed potato and remaining 1 tbsp of milk to the mashed sweet potato. Mix well.
- When cooked, tip the Quorn Mince mixture into a large oven proof serving dish.
- To make the rainbow topping pipe or spoon alternate lines, on the diagonal, of beetroot mash, sweet potato mash and mashed potato.
- Bake in the oven for 20 - 25 minutes or until the topping is golden brown.
Tip - as an alternative try using mashed parsnip.
