Quorn Cottage Pie

Quorn Cottage Pie
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  1. Olive oil
  2. 1 onion
  3. 2 garlic gloves
  4. 400 ml vegetable stock
  5. 100 ml red wine
  6. 4 large sweet potatoes
  7. 3 tbsp tomato puree
  8. 1 tbsp soy sauce
  9. 2 carrots
  10. Peas
  11. 3 tbsp coconut / soya milk
  12. 1 tbsp dairy free margarine
  13. 1 tbsp nutritional yeast (optional)
  14. 1 pack quern mince
  1. Preheat the oven to 200C.
  2. Finely chop the onion and the garlic and gently fry in a glug of olive oil in a large pan.
  3. Peel and dice the carrots and add to the onions with the quern mince. Gently cook for 5 mins or so, stirring regularly.
  4. Add the vegetable stock, wine, tomato puree and soya sauce and bring to the boil. Simmer for 10-15 minutes until the sauce thickens.
  5. In the meantime, peel and dice the potatoes and boil until cooked through. Once cooked, mash the potatoes with the milk, margarine and national yeast.
  6. Pour the sauce into an oven proof dish and spoon the potato on top. Bake for 20-30 minutes.
The Dairy Free Vegetarian http://www.dairyfreevegetarian.co.uk/

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