Not Shepherds Pie Quorn Recipes

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QUORN DECONSTRUCTED SHEPHERD'S PIE



Quorn Deconstructed Shepherd's Pie image

If you're short on time then try this quick and easy deconstructed shepherds pie, cooked in 15 minutes, made using carrots, celery, onion and Quorn Mince.

Provided by Quorn

Categories     Mince     Winter Warmers     Healthy Options

Time 15m

Yield 4

Number Of Ingredients 17

300g Quorn Mince
1 tbsp vegetable oil
1 onion, very finely chopped
2 carrots, medium, very finely chopped
2 sticks celery, medium, very finely chopped
1/2 small swede, small dice
450ml hot vegetable stock
2 tsp porcini mushroom paste
2 tbsp vegetarian Worcestershire Sauce
1 tbsp fresh thyme, leaves removed from the stalks and chopped, plus sprigs to garnish
1 tbsp cornflour dissolved in 2 tbsp cold water
400g mashed potato (use up leftovers or pre made chilled mash potato available in supermarkets)
1 egg yolk, beaten
Salt and freshly ground black pepper to taste
50g Cheddar
2 tbsp fresh chives, chopped
Salt and pepper, to taste

Steps:

  • Pre-heat the oil in a saucepan over a medium to high heat and add the onions. Gently fry for 2 minutes, stirring frequently. Add the carrots, celery and swede, cover and cook for a further 3 minutes stirring frequently
  • Stir in the hot stock and porcini mushroom paste, bring to the boil then cover and cook for 2 minutes on a high heat. Stir in the Quorn Mince, vegetarian Worcestershire sauce and the fresh thyme. Cover and cook on a medium heat for a further 7 minutes
  • Meanwhile, preheat the grill. Mix the mashed potato with the egg yolk and a good pinch of salt and pepper. Place in a microwaveable bowl, cover and cook on full power for 5 1/2 minutes. Stir in half of the cheese and all of the chopped chives. Make circles of potato approximately 8cm in diameter and 1cm deep using for example a cookie cutter. Place them on a greased oven proof sheet, sprinkle over the remaining cheese and grill for 1-2 minutes until golden brown and warmed through
  • Add the cornflour and water to the Quorn Shepherd's Pie, continue to simmer stirring continuously for a 1-2 minutes until thickened then season to taste
  • Serve a hearty spoonful of Quorn Shepherd's Pie topped with a golden potato topper
  • Serve with a selection of freshly steamed vegetables.

Nutrition Facts : Calories 340 calories

QUORN SHEPHERD'S PIE WITH CHEESY TOP



Quorn Shepherd's Pie With Cheesy Top image

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

350 g quorn mince (1 frozen bag)
2 medium diced onions
2 celery ribs
1 large leek, sliced
3 medium diced carrots
3 minced garlic cloves
1 teaspoon basil
1/2 teaspoon ground nutmeg
2 vegetable bouillon cubes
1 tablespoon vegetables, gravy granules
2 tablespoons tomato paste
1 tablespoon olive oil
1 lb potato (peeled and cut into chunks)
1 teaspoon salt
1/2 teaspoon nutmeg
4 ounces Mature cheddar cheese (grated)
3 cups water
1 1/2 tablespoons margarine
3 tablespoons milk

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.

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