Quorn Shepherd's pie
- 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
- 500g (1lb) potatoes, peeled and cubed
- 500g (1lb) carrots, peeled and cut into chunks
- 30g (1oz) butter
To freeze: Ignore step 1, and make the pie up to the end of step 7. Leave to cool and wrap well in a freezer bag. Seal and freeze for up to 1 month. Allow to defrost before baking.
- 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.
Nutritional information per portion
- Calories 414(kcal)
- Fat 15.0g
- Saturates 5.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.