Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes
Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes takes roughly 45 minutes from
Cottage pie with Quorn mince
Details
- Serving Size: 3
- Weight Watchers: 16 Points
Ingredients
- 750 g of potatoes, peeled and chopped
- 25 g butter
- 3 tbsp of milk
- 1 tbsp dried parsley
- 400 g Quorn mince
- 1 medium onion finely chopped
- 1 bay leaf
- 2 carrots finely chopped
- 4 garlic cloves, crushed
- 2 green chillies finely chopped
- 2 tsp cumin powder
- 1 tbsp fresh rosemary, chopped
- 400 g can of chopped tomatoes
- 200 ml water
- 1 veg stock cube (You can use chicken or beef if you wish)
- 1 egg, beaten
- Salt and pepper to taste
- Oil
Instructions
Add the stock cube to 200 ml of boiling water and keep aside to dissolve.
Bring a saucepan of water to a boil.
Add the potatoes and cook until tender - around 15 to 20 minutes.
Drain the potatoes, remove in the saucepan and mash till smooth.
Add the butter, parsley and milk, mixing thoroughly. (
Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.
Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.
* You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.
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