Quorn Shepherds Pie Recipes

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QUORN VEGETARIAN COTTAGE PIE



Quorn Vegetarian Cottage Pie image

There's nothing more comforting than coming home to a big helping of home-cooked cottage pie right? Our vegetarian cottage pie recipe is so deliciously filling, it's the perfect winter night vegetarian comfort food! Made with Quorn Vegetarian Mince our veggie cottage pie is low in calories and saturated fat!

Provided by Quorn

Categories     Vegetarian Mince Recipes     Pie & Pastry Recipes     Winter Comfort Food Recipes     Family Meal Recipes

Time 20m

Yield 4

Number Of Ingredients 14

350g Quorn Mince
1 tbsp olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
1 medium onion, finely chopped
1 medium carrot, finely chopped
100g frozen peas or mixed veg
400ml vegetable stock
1 dessert spoon vegetarian Worcestershire Sauce (optional)
1 tbsp tomato puree
2 tbsp salt reduced soy sauce
1 tbsp cornflour, mixed to a paste in 1 tbsp cold water
700g potatoes, peeled and roughly chopped
225g parsnips, peeled and chopped
2 tbsp semi-skimmed milk
salt and freshly ground pepper

Steps:

  • Preheat the oven to 180C, Gas Mark 4
  • Boil the potatoes and parsnip until tender. Drain and set aside.
  • Meanwhile heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
  • Add the Quorn Mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato puree, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Place in an ovenproof dish.
  • Mash the potatoes and parsnip with the milk until smooth, season to taste with the salt and pepper. Place the topping over the Quorn mince filling and fluff up with a fork.
  • Bake for 20 minutes until the topping is crisp.
  • Serve with a selection of fresh vegetables.

Nutrition Facts : Calories 345 calories

RECIPE: EASY QUORN SHEPHERD'S PIE



Recipe: Easy Quorn Shepherd's Pie image

Provided by Ali

Number Of Ingredients 6

1 packed frozen Quorn Mince
4 Tablespoons of vegetable gravy
Couple of handfuls of frozen vegetables
Packed of frozen mashed potato
Water
A handfull of grated cheese

Steps:

  • Stick the quorn mince and veg into an ovenproof casserole dish.
  • Cover with with water and stir in the gravy granules.
  • Pop this in a moderate oven for half an hour or so until bubbling.
  • You may need to add more or less water and gravy granules until the sauce is the thickness that you like.
  • When this is cooked and bubbling nicely microwave the frozen mash according to the packet instructions.
  • Spread the mashed potato over the top of the quorn mixture.
  • Top with the grated cheese.
  • Pop back in the oven for 15 minutes or until the cheese is melted and the top is turning brown.

QUORN SHEPHERD'S PIE RECIPE



Quorn Shepherd's pie recipe image

This Quorn Shepherd's pie is a veggie version of shepherd's pie which uses Quorn mince mixed with tender vegetables and topped with creamy mashed potato

Provided by GoodtoKnow

Categories     Dinner

Time 1h25m

Yield Serves: 4

Number Of Ingredients 15

1 tbsp light olive oil
1 medium onion, peeled and chopped
2 carrots, peeled and chopped
1 red pepper, deseeded and chopped
2 sticks celery, sliced
250g (8oz) button mushrooms, halved or quartered
1 clove garlic, peeled, crushed
1 level tbsp plain flour
4 tbsps red wine
400g can chopped tomatoes
350g packet Quorn mince
1 level tbsp tomato puree
1 vegetable stock cube
1 level tbsp green pesto
Salt and freshly ground black pepper

Steps:

  • Set the oven to 200C or Gas Mark 6.
  • Heat the oil in a large pan and add the onion, carrots, red pepper and celery and cook over a medium heat for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the mushrooms and garlic to the pan and cook for a further 2-3 minutes.
  • Sprinkle the flour over the mixture, mix well and cook for a further minute, then add the red wine and stir well to mix it in.
  • Add the can of tomatoes, pour in 150ml (1/4 pint) water and add the Quorn mince. Stir in the tomato puree and stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes. Remove pan from the heat.
  • Meanwhile, to make the topping: Cook the potatoes and carrots in boiling water for about 15 minutes, or until they are just tender. Drain well, add the butter and mash. Season to taste.
  • Stir the pesto into the Quorn mixture and season to taste.Pour into an ovenproof container.
  • Spoon the mash on top of the Quorn mixture, and spread it out. Sit the dish on a baking sheet.
  • Place in the centre of the oven and bake the pie for 30-40 minutes, or until the mash is a light golden colour.
  • Remove from the oven and serve immediately with green vegetables, such as peas.

Nutrition Facts : @context https, Calories 414 Kcal, Fat 15 g, SaturatedFat 5 g

QUORN SHEPHERD'S PIE



Quorn Shepherd's Pie image

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

1 kg baking potatoes (peeled and chopped into smallish chunks)
1 tablespoon olive oil
150 g chestnut mushrooms (chopped)
2 medium carrots (halved lengthways and then sliced thickly)
1 small leek (or ½ a big one, sliced fairly finely)
100 g mature cheddar cheese (grated)
20 g butter
A splash of milk
Salt and pepper to taste
150 g Quorn mince
1 vegetable stock cube ((I use Oxo))
400 g tin chopped tomatoes ((I use Cirio))
1 tablespoon tomato puree
Peas and / or sweetcorn to serve (or whatever you like!)

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

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.

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

NOT SHEPHERD'S PIE (QUORN )



NOT SHEPHERD'S PIE (QUORN ) image

Categories     Potato

Yield 4 cups

Number Of Ingredients 13

Quorn mince
1 onion, chopped
1 tbsp olive oil
1 vegetable stock cube
300 ml boiling water
2 tsp gravy powder
1 carrot, chopped
1 cup mushrooms, chopped
½ green pepper, chopped
½ red pepper, chopped
2 tsp dried mixed herbs
freshly ground black pepper
mashed potato for topping

Steps:

  • Preheat oven: 400°F 1. Mash the potato. Put aside for the topping. 2. Put the chopped onion in a saucepan with the oil to brown. 3. Make approximately 300ml of stock with water and the stock cube, and put in the saucepan with the Quorn mince, carrot, mushrooms and peppers. Boil. 4. Add gravy powder, herbs and pepper to the mixture, simmer for 10 minutes. 5. Place the Quorn mixture into a shallow casserole dish, and top with the mashed potato. Use a fork to rake up the potato slightly, this will help make the potato crunchy. 6. Cook in the oven for 30 minutes.

QUORN COTTAGE PIE



Quorn Cottage Pie image

A vegetarian version of a family favourite which is a meal in itself. If frozen in advance, it is easy to leave on a timer to bake in the oven for when you get home.

Provided by TheParticulars

Time 1h20m

Yield Serves 9

Number Of Ingredients 0

Steps:

  • Boil the potatoes in salted water for 20 minutes until tender
  • While boiling, fry the vegetables, adding them to the pan in the order listed.
  • Then add all the sauce ingredients except for the corn flour. Once simmered for 5 minutes (or longer if you have time), add the corn flour and simmer until thick.
  • Preheat the oven to 200C. Make the mashed potato by mashing the drained potatoes with the other ingredients.
  • Put the sauce in the bottom of an ovenproof dish, add the mash on top. You can sprinkle with some reserved cheese if you like. Bake for around 20 minutes, until boiling and golden brown on top. Alternatively, freeze and defrost before baking or bake from frozen which will take longer to cook.

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