Quorn Shepherds Pie With Cheesy Top Recipes

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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.

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