- Ingredients
- 1litre cold water
- 200g MAGGI® Mashed Potato Flakes
- 10ml sunflower oil
- 60g onion, chopped
- 180g carrot, peeled and diced
- 180g swede, peeled and diced
- 20ml MAGGI® Vegetable Liquid Concentrated Fonds
- 1 bay leaf
- 600ml water
- 75g MAGGI® Rich & Rustic Tomato Sauce
- 450g Quorn mince
- 75g MAGGI® Original Vegetarian Gravy mix
- 250ml cold water
- 75g peas
Quorn Cottage Pie
Ingredients
Method
Method
Add a litre of cold water to a mixing bowl then whisk in the potato flakes. Leave to reconstitute for 2 minutes and then whisk again for a further
minute. Set aside.
Heat the sunflower oil in a large pan then add the onions and cook until soft. Add the carrots, swede, vegetable fond, bay leaf and 600ml of water and simmer until the vegetables are cooked.
Add the MAGGI tomato sauce and Quorn mince. Bring to a boil and reduce heat to a low simmer.
Whisk the gravy powder and cold water in a large jug to form a smooth paste. Stir the gravy paste into the quorn mix, followed by the peas. Heat until simmering – at this stage you may need to add a little water to achieve the right consistency.
Place mix into an ovenproof dish then spoon or pipe the mashed potato on top. Use the tines of a fork to create texture on the surface of the mash. Bake in an oven pre-heated to 190°C/ 375°F/ Gas Mark 5 for 25 to 35 minutes until cooked through and the mash topping is golden brown.
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