Vegetarian Cottage Pie

Cottage Pie

Quorn Cottage Pie – Serves 4

This is another recipe using Quorn mince in place of beef mince. Although I’m not vegetarian, I much prefer the taste of Quorn over beef mince and find cooking with it much better too. I find that I have to drain beef mince of excess fat, whereas Quorn mince I don’t. Just be sure to double check your Worcestershire sauce if you are a vegetarian and trying this recipe!

Cottage pie is a particular favourite of mine, especially in these cold winter months. It makes me feel warm and cosy and reminds me of days gone by where my Dad would slave away in the kitchen making it. Now it’s down to me to do the cooking, so I thought I would share the recipe.

Macro’s – per serving:

Calories – 491
Fat (g) 10
Carbs (g) 62.4
Protein (g) 28.8

Ingredients:

500g Quorn mince
100g frozen mixed veg
80g frozen garden peas
50g frozen sliced green beans
1 brown onion, chopped
2 cloves of garlic, chopped
500ml vegetable stock
1 tsp extra virgin organic coconut oil
3 tbsp plain flour
1 tbsp tomato puree
3 tbsp Worcestershire sauce (vegetarian)

For the mash:

850g white potatoes, peeled & chopped
225ml milk
25g butter
10g white cheddar (optional)

Method:

  1. Preheat your oven to 220 degrees centigrade or 200 degrees centigrade for a fan assisted oven, gas mark 7.
  2. Steam the veg until tender, add a teaspoon of coconut oil to a frying pan and add the mince, frying until browned.
  3. Put the potatoes in cold water in a separate pan for the mash. Bring to the boil and simmer until the potatoes are tender
  4. Add the onions and garlic to the frying pan and fry until soft. Once soft, add the veg along with the flour and tomato puree. Increase the heat and cook for approximately 3 minutes.
  5. Add the stock and Worcestershire sauce, bring to a simmer and cook uncovered for 25 minutes or until gravy is thick.
  6. Drain the potatoes well and allow to steam dry for a few minutes. Mash well with milk & butter, then season with salt and pepper to taste.
  7. Spoon the meat into an ovenproof dish. Pipe or spoon the mash to cover the meat, then add a sprinkle of cheese. Pop into the oven and cook for 25-30 minutes, or until the topping is golden.

You can change the white potatoes for sweet potato mash if you prefer, just be sure to update your macros accordingly!

I hope you enjoy this recipe as much as I do, let me know if you give this a try and what you think – happy munching!

A. x

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