Quorn Shepherd's Pie With Cheesy Top

"Quorn may not be vegan, but I never said I was puritanical about being vegan. Cheese certainly isn't--I do try, but sometimes I just need the cheese! My meat eating husband loved this last night. I just chucked in some extra veg"
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Ready In:




  • Preheat your oven to gas mark 6.
  • In a large saucepan birng some water to the boil and the salt and the potatoes simmer until tender about 15-20 minute.
  • Whilst you potatoes are cooking, heat the olive oil in a pan and gently fry the onions carrots celery and leeks together for about 5 minutes on a medium heat. Transfer into a large casserole dish. (The reason why I have separated out step 1 and 2 is because my frying pan isn't very big, so I do 2 batches of frying; however if you have a big enough pan you can combine these two steps).
  • Next fry the quorn mince with the garlic herbs and one of the 0.5 teaspoon of the nutmeg, after about 2 min add one cup of the water and the stock cubes fry gently for about 5 minutes, transfer to the large casserole dish.
  • Add to the casserole dish the 2 remaining cups of water, gravy granules and tomato paste; give a good stir and put dish in the oven for 15 minutes.
  • Mash your potatoes with the milk and margarine, adding the remaining nutmeg until smooth and creamy. Spread the mash over the quorn mixture. Make lines with a fork if you wish and sprinkle over the cheese. Put back in the oven for 20 minutes.
  • Take out and eat--yum yum.

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  1. Quite good! For traditional recipes like this one, quorn works much better than the soy crumbles. I am a vegetarian who doesn't insist on something to resemble the texture of meat---but my husband (NOT a vegetarian, by any means!) does enjoy the illusion that he's having a Manly Meat Meal---and he says that in dishes like these, he can't tell the difference! I do wish more people would give this tasty product a try.


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