QUORN MEATLESS VEGETARIAN SHEPHERD'S PIE
There's nothing quite like a comforting vegetarian shepherd's pie for those cold winter nights. Try our take on this family favorite with our Quorn Meatless Grounds shepherd's pie recipe. At just 355 calories per serving and low in saturated fat, it is sure to become a family favourite.
Provided by Quorn
Categories Winter Comfort Food Recipes Healthy Options Grounds & Meatballs
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F.
- Boil the potatoes and parsnip in water until tender. Drain and mash until smooth with the milk, season with salt and black pepper. Set aside.
- Heat the oil in a large skillet and saute the onion and carrot for 4-5 minutes until softened. Add the Quorn Meatless Grounds, frozen peas, vegetable broth, vegetarian Worcestershire sauce, tomato paste, soy sauce and seasoning. Cook on a low heat for 5 minutes then add the cornstarch and continue to stir until thickened. Place in an oven safe dish.
- Top with the mashed potato and fluff up with a fork. Bake for 20 minutes until the topping is crisp. Serve with a selection of fresh vegetables.
Nutrition Facts : Calories 355 calories
QUORN SHEPHERD'S PIE RECIPE
This Quorn Shepherd's pie is a veggie version of shepherd's pie which uses Quorn mince mixed with tender vegetables and topped with creamy mashed potato
Provided by GoodtoKnow
Categories Dinner
Time 1h25m
Yield Serves: 4
Number Of Ingredients 15
Steps:
- Set the oven to 200C or Gas Mark 6.
- Heat the oil in a large pan and add the onion, carrots, red pepper and celery and cook over a medium heat for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the mushrooms and garlic to the pan and cook for a further 2-3 minutes.
- Sprinkle the flour over the mixture, mix well and cook for a further minute, then add the red wine and stir well to mix it in.
- Add the can of tomatoes, pour in 150ml (1/4 pint) water and add the Quorn mince. Stir in the tomato puree and stock cube. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes. Remove pan from the heat.
- Meanwhile, to make the topping: Cook the potatoes and carrots in boiling water for about 15 minutes, or until they are just tender. Drain well, add the butter and mash. Season to taste.
- Stir the pesto into the Quorn mixture and season to taste.Pour into an ovenproof container.
- Spoon the mash on top of the Quorn mixture, and spread it out. Sit the dish on a baking sheet.
- Place in the centre of the oven and bake the pie for 30-40 minutes, or until the mash is a light golden colour.
- Remove from the oven and serve immediately with green vegetables, such as peas.
Nutrition Facts : @context https, Calories 414 Kcal, Fat 15 g, SaturatedFat 5 g
NOT SHEPHERD'S PIE (QUORN )
Steps:
- Preheat oven: 400°F 1. Mash the potato. Put aside for the topping. 2. Put the chopped onion in a saucepan with the oil to brown. 3. Make approximately 300ml of stock with water and the stock cube, and put in the saucepan with the Quorn mince, carrot, mushrooms and peppers. Boil. 4. Add gravy powder, herbs and pepper to the mixture, simmer for 10 minutes. 5. Place the Quorn mixture into a shallow casserole dish, and top with the mashed potato. Use a fork to rake up the potato slightly, this will help make the potato crunchy. 6. Cook in the oven for 30 minutes.
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
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
Provided by cakeinmyface
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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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