Quorn Meatless Deconstructed Shepherd's Pie

Name: Quorn Meatless Deconstructed Shepherd's Pie
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Cuisine: British
Ingredients: 12oz Quorn Meatless Grounds; [https://www.quorn.us/products/quorn-meatless-grounds]; 1 tbs. vegetable oil; 1 onion, diced; 2 carrots, peeled and diced; 2 sticks of celery, diced; 2 cups vegetable broth, heated; 5 dried porcini mushrooms, cut into small pieces; 3 tbs. vegetarian Worcestershire Sauce; 1 tbs. fresh thyme leaves, finely chopped; 1 tbs. cornstarch dissolved in 3 tbs. cold water; 14oz mashed potato (use leftovers or premade chilled mashed potato available; in store); 1 egg yolk, beaten; 1/2 cup Cheddar; 3 tbs. fresh chives, chopped; Salt and pepepr to taste

(102)

3 out of 5 stars

Rate this recipe

Vegetarian cottage pie deconstructed, made with Quorn Meatless Grounds served in a bowl topped with mash potato and garnish

If you're short on time then try this quick and easy deconstructed shepherd's pie, cooked in 15 minutes, made using carrots, celery, onion and Quorn Meatless Grounds.

Healthy Vegan And Vegetarian Recipes Quick & Easy Vegetarian Tacos Grounds

Serves 4

15 mins

Easy

396 cals
(Per serving)

16g of fat
(Per serving)

10 g fiber
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

12oz Quorn Meatless Grounds
1 tbs. vegetable oil
1 onion, diced
2 carrots, peeled and diced
2 sticks of celery, diced
2 cups vegetable broth, heated
5 dried porcini mushrooms, cut into small pieces
3 tbs. vegetarian Worcestershire Sauce
1 tbs. fresh thyme leaves, finely chopped
1 tbs. cornstarch dissolved in 3 tbs. cold water
14oz mashed potato (use leftovers or premade chilled mashed potato available in store)
1 egg yolk, beaten
1/2 cup Cheddar
3 tbs. fresh chives, chopped
Salt and pepepr to taste

Method

Heat the oil in a large skillet and saute the onion, carrots and celery. Cook for 5 minutes. Add the porcini mushrooms to the heated vegetable stock then pour onto the sauteed vegetables.
Bring to the boil and cook for 2 minutes. Stir in the Quorn Meatless Grounds, vegetarian Worcestershire sauce and thyme and cook for 7-8 minutes.
Preheat the broiler. Mix the potato with the egg yolk and a good pinch of salt and black pepper. Place in a microwaveable bowl, cover and cook on full power for 1-2 minutes until hot.
Stir in half of the cheese and all of the chives. Form into rounds approximately 3 1/2 inches in diameter and 1/2 inch deep. Sprinkle with the remaining cheese. Place in a greased baking dish under the broiler for 1-2 minutes until golden brown and warmed through.
Add the cornstarch to the Quorn mix and stir until thickened. Serve a hearty spoonful of Quorn Shepherd's Pie topped with a scoop of the potato mix.