I've never cooked with Quorn before so thought that I would give it a go - it was really easy to use and to be honest I don't think I could tell the difference in the finished dish.
It takes less oil to cook and is a really healthy option so good if you want to cut down on meat and calories.
This took me about 40 minutes to prepare and cook in total, is enough for four servings and only costs £1.50 each.
Ingredients
350g Quorn mince
1 tbsp olive oil
i medium onion - finely chopped
1 medium carrot - finely chopped
100g frozen peas
400ml vegetable stock
1tbsp Worcestershire sauce
1 tbsp tomato puree
2 tbsp soy sauce
1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
1kg potatoes, peeled and roughly chopped
2 tbsp semi-skimmed milk
How to make
Pre heat the oven to 180C, Gas Mark 4.
Boil the potatoes until tender, drain and set aside.
Meanwhile heat the oil in a pan, add the onion and carrot and fry until soft.
Add the Quorn mince, peas, vegetable stock, Worcestershire sauce, tomato puree, soy sauce and seasoning.
Simmer for 5 minutes and then add the cornflour paste and continue to simmer gently, stirring all the time until thickened.
Put into an ovenproof dish.
Mash the potatoes with the milk until smooth and season with salt and pepper.
Spoon the potato over the filling and fluff up with a fork.
Bake for 20 minutes until the topping is crispy.
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