Quorn Shepherd’s Pie

Ingredients

• 1 kg baking potatoes (peeled and chopped into smallish chunks)
• 1 tablespoon olive oil
• 150 g chestnut mushrooms (chopped)
• 2 medium carrots (halved lengthways and then sliced thickly)
• 1 small leek (or 1/2 a big one, sliced fairly finely)
• 100 g mature cheddar cheese (grated)
• 20 g butter
• A splash of milk
• Salt and pepper to taste
• 150 g Quorn mince
• 1 vegetable stock cube ((I use Oxo))
• 400 g tin chopped tomatoes ((I use Cirio))
• 1 tablespoon tomato puree
• Peas and / or sweetcorn to serve (or whatever you like!)

Instructions

1. 1

   Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.

2. 2

   Peel, chop and boil the potatoes for 15-20 minutes, until soft.

3. 3

   Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.

4. 4

   Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.

5. 5

   While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.

6. 6

   Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.

7. 7

   Sprinkle on the remaining cheese and put the shepherd’s pie in the oven for 15 minutes, until it is bubbling and brown on top.

8. 8

   Just before the shepherd’s pie is ready, cook some peas and / or sweetcorn to go with it – or whatever veg you fancy!