Quorn Shepherd’s pie Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Cost:

not

Total Time:

01:25

Prep:

00:15

Cooking:

01:10

Nutrition per portion

RDA
Calories 414 kCal 21%
Fat 15g 21%
  -  Saturates 5g 25%

You’ll love our vegetarian take on traditional shepherd’s pie – it’s a real winter warmer

Ingredients

  • 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
  • For the topping:
  • 500g (1lb) potatoes, peeled and cubed
  • 500g (1lb) carrots, peeled and cut into chunks
  • 30g (1oz) butter

Method

  • 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.

More Recipe Ideas

Top Tip

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.