Cottage pie with Quorn mince

Name: Cottage pie with Quorn mince
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 3
Cuisine: Mexican
Ingredients: 750 g White Potatoes (750 g of potatoes, peeled and chopped); 25 g Butter (25 g butter); 3 tbsp Full Cream Milk (3 tbsp of milk); 1 tbsp Dried Parsley (1 tbsp dried parsley); 400 g Quorn Crumbles (400 g Quorn mince); 1 piece Yellow Onion (1 medium onion finely chopped); 1 piece Bay Leaves (1 bay leaf); 2 pieces Carrot (2 carrots finely chopped); 4 pieces Garlic (4 garlic cloves, crushed); 2 pieces Chives (2 green chillies finely chopped); 2 tsp Cumin Powder (2 tsp cumin powder); 1 tbsp Rosemary (1 tbsp fresh rosemary, chopped); 400 g Chopped Tomatoes (400 g can of chopped tomatoes); 200 ml Water (200 ml water); 1 piece Seasoning Rub (1 veg stock cube (You can use chicken or beef if you wish)); 1 piece Egg (1 egg, beaten); 0 pieces Salt and Pepper (Salt and pepper to taste); 0 pieces Vegetable Oil (Oil)

65 minMexican

Servings3

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Vegetarian
Pescatarian

Ingredients

For 3 servings

White Potatoes750 g · 750 g of potatoes, peeled and chopped
Butter25 g · 25 g butter
Full Cream Milk3 tbsp · 3 tbsp of milk
Dried Parsley1 tbsp · 1 tbsp dried parsley
Quorn Crumbles400 g · 400 g Quorn mince
Yellow Onion1 piece · 1 medium onion finely chopped
Bay Leaves1 piece · 1 bay leaf
Carrot2 pieces · 2 carrots finely chopped
Garlic4 pieces · 4 garlic cloves, crushed
Chives2 pieces · 2 green chillies finely chopped
Cumin Powder2 tsp · 2 tsp cumin powder
Rosemary1 tbsp · 1 tbsp fresh rosemary, chopped
Chopped Tomatoes400 g · 400 g can of chopped tomatoes
Water200 ml · 200 ml water
Seasoning Rub1 piece · 1 veg stock cube (You can use chicken or beef if you wish)
Egg1 piece · 1 egg, beaten
Salt and Pepper0 pieces · Salt and pepper to taste
Vegetable Oil0 pieces · Oil

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Steps

1Add the stock cube to 200 ml of boiling water and keep aside to dissolve.
2Bring a saucepan of water to a boil.
3Add the potatoes and cook until tender - around 15 to 20 minutes.
4Drain the potatoes, remove in the saucepan and mash till smooth.
5Add the butter, parsley and milk, mixing thoroughly. (
6Add more milk if required)
7Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.
8Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.
9Add 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.
10Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.
11Add 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.
12* You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.