Quorn Shepherd's Pie With Cheesy Top

Recipe by cakeinmyface
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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