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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