Quorn Cottage Pie Recipes

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QUORN COTTAGE PIE

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



Quorn Cottage Pie image

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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Nov 28, 2020 How To Make Quorn Cottage Pie. This is just a quick visual guide. Please see the recipe card below for full instructions and ingredient list. …
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  • While the sauce is simmering boil the potatoes in a large pan of salted water.When they are cooked drain them, return them to the heat to remove any water.Turn off the heat then mash the potatoes.Once the potatoes are smooth, add 2 tablespoons of butter and 2 tablespoons of milk to the mash.Using a wooden spoon quickly stir the potatoes until you have a creamy, but firm mash.Season with ½ a teaspoon of fine sea salt and ½ a teaspoon of freshly cracked black pepper.
  • The Quorn and vegetable filling should be reduced and be nice and thick. Remove the bay leaf and the thyme sprigs.Pour the Quorn mince and vegetable mixture into a casserole dish.Add the frozen peas and stir until they are evenly distributed.Spoon the mash over the filling and use a fork to spread it out evenly over the filling. You can also use the fork to make a design on the mash is you want.Sprinkle the grated cheddar cheese over the potato topping then place the dish on a baking tray and put in in the oven.Bake for 20 - 30 minutes, turning the pie around halfway through cooking so the top is evenly browned.Once the filling is bubbling at the edges of the dish and the potato topping is golden brown remove it from the oven.Top with a garnish of chopped parsley.Let it cool slightly then serve with green vegetables.
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  • 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.
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  • 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 Cottage Pie, continue to simmer stirring continuously for a 1-2 minutes until thickened then season to taste
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