Vegetarian Shepherd's Pie

Method

Vegetarian // Gluten-Free // No Added Sugar // Nut-Free // Egg-Free

Heat the oil in a large pan on a medium heat.


Add the onion and cook for a few minutes, until it starts to soft and brown. Add the carrots, celery and garlic and stir. Cook for approximately 5-10 minutes until all the vegetables begin to soften.


Add the Quorn mince and keep stirring to ensure that the mixture doesn’t stick to the bottom of the pan


Stir in the tomato puree followed by the passata and herbs and cook for a further few minutes before adding the stock cube and water.


Reduce the liquid to a simmer and cook with the lid on for around 20 minutes. You may want to remove the lid for the last 10 minutes or so to let the liquid reduce a little, if necessary.


Turn the oven to 180℃ and start to work on the potato topping.


Peel and chop the potatoes and boil in a pan for around 10-15 minutes or until they are soft.


Once ready, add the potatoes to a bowl along with the butter and the milk. Mash together until the potatoes are light and fluffy with minimal lumps.


Season the Quorn mixture to taste, if required and add to an ovenproof dish. Lay the mashed potatoes on top, spreading them evenly with a fork. Add the dish to the oven for around 20 minutes, or until the top starts to brown and the mixture underneath starts to bubble slightly.


Once cooked, serve warm with a side salad.

 

Ingredients

Prep time:

Cook time:

Serves: 0

  • 1tbsp olive oil

  • 1 onion, diced

  • 1 large carrot, peeled and chopped into small pieces

  • 1 stick of celery, chopped

  • 2 cloves of garlic, chopped

  • 500g Quorn mince

  • 2tbsp tomato puree

  • 400g tomato passata

  • 1/2 vegetable stock cube

  • 250ml water

  • 1/2 tsp thyme

  • 1/2tsb dried parsley

  • Potato topping:

  • 800g potatoes

  • Large knob of butter

  • Large splash of milk