Veggie Shepherd’s Pie

Servings: 4

Preparation Time: 20 min

Cooking Time: 25 min

Vegetarian or not, you’ll love this satisfying family meal, made with Quorn mince instead of lamb.

Ingredients

50 g Peas, Fresh or Frozen

150 g Parsnip

500 g Potatoes, Old, Raw

1 medium Carrots, Old, Raw

500 g Butternut Squash

2 tbl spoons of oil

1 medium Onion, All Types

2 stick(s) Celery, Raw

300 g Quorn Mince

1 cube(s) Stock Cube, Vegetable

1 tablespoons Cornflour

1 pinch Salt

1 g Pepper, Black (Whole, Cracked or Ground)

Instructions

1. Cook the potatoes and butternut squash in a large saucepan of simmering, lightly salted water for

about 20 minutes, until tender.

2. Meanwhile, heat a large saucepan and pour in the oil. Add the onion, carrot, celery and swede or

parsnip, stir-frying them for 4-5 minutes. Add the Quorn mince and vegetable stock. Cook over a low

heat for 25 minutes, adding the peas or sweetcorn at the end.

3. Preheat the grill. Warm a baking dish with a capacity of about 1.5 litres (2 ¾ pints) under the grill.

4. Drain and mash the potatoes and butternut squash, then season with a little salt and pepper.

Blend the cornflour with 2 tablespoons of cold water and add to the Quorn mixture, stirring until

thickened. Tip the mixture into the baking dish and spoon the potato mixture on top to cover the

surface. Grill for about 5-6 minutes until browned. Serve at once.

5. Tip: Prepare ahead and keep chilled, then bake in the oven preheated to Gas Mark 5/190°C/fan

oven 170°C for 25-30 minutes.