Cottage pie with Quorn mince

Cottage pie with Quorn mince

Cottage pie with Quorn mince

45 minutes

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Details
  • Serving Size:   3
  • Weight Watchers:   16 Points
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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. (

Add more milk if required)

Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.

Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.

Add the frozen Quorn mince and the cumin powder and cook for further 5 minutes. Then add in the tomatoes, chopped rosemary and stock. Bring to a boil and turn off the heat.

Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.

Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork. Lightly brush the surface with a beaten egg. Cook in the oven for 20-25 minutes.

* You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.

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