This comforting Quorn Shepherd's pie will keep you wary, cosy and full throughout the winter months. The ultimate winter comfort food. This Shepherd's Pie uses Quorn mince so that it's suitable for vegetarians and an added bonus is that it also cuts the fat content while still providing you with a high amount of protein.
This Quorn Shepherd’s Pie uses red wine for a rich and bold hit of flavour, emphasised by the addition of stock and tomato puree. The unexpected use of pesto is an easy way to add flavoursome herbs without juggling 10 different jars or wasting half a packet of fresh basil. If you are cooking for only one or two or the recipe is just so good that want to save a couple of portion, this Quorn Shepherd’s Pie is also suitable for freezing so you can come back to it at a later date.
- 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
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.
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.