Cottage pie with Quorn minceFoodista
750 grams potatoes (peeled and chopped)
25 grams butter
3 tablespoons milk
1 tablespoon dried parsley
400 grams Quorn crumbles
1 onions (medium, finely chopped)
1 bay leaf
2 carrots (finely chopped)
4 garlic cloves (crushed)
2 green chilies (finely chopped)
2 teaspoons ground cumin
1 tablespoon fresh rosemary (chopped)
400 grams chopped tomatoes (can of)
200 milliliters water
1 stock (cube, You can use chicken or beef if you wish)
1 eggs (beaten)
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1Add the stock cube to 200 ml of boiling water and keep aside to dissolve.
2Bring 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)
3Preheat 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.
4Remove 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.
5* You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.
PER SERVING *
|Calories450Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.