Shepherdess Pie

Swap your buttery topping for grated potato and Quorn is a brilliant alternative to mince for a much healthier dish. Your family will love tucking into this comforting twist on a classic.

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 3 carrots cut into 1cm cubes
  • 400g meat-free mince
  • 500ml vegetable stock, made from a cube
  • 1-2 tbsp Worcestershire sauce
  • 2 tbsp tomato ketchup
  • 200g frozen peas
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 4 large potatoes

Method

  1. Preheat the oven to 180°C/350°F/ Gas 4. Heat the oil in a pan then fry the garlic, carrots and meat-free mince. Add the stock, Worcestershire sauce and ketchup. Simmer for 10 minutes then stir in the peas.
  2. Add the cornflour mix to the pan and simmer. Once it has thickened, remove from the heat.
  3. Wash and grate the potatoes, then wrap them in a clean tea towel and squeeze out the excess moisture. Put the grated potatoes in a bowl and season with a little salt and freshly ground black pepper.
  4. Place the mince mix in an ovenproof dish then scatter over the grated potato.Bake the pie in the oven for 30 minutes until the potatoes are golden brown and the pie is piping hot.
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6 Serves 6 people
20 Preparation time of 20 mins
30 Cooking time 30 mins
269
Calories
13%
7.1g
Sugar
7.9%
4.1g
Fat
5.9%
0.8g
Saturate
4%
0.7g
Salt
12%
of your Guideline Daily Amount (GDA)

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