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Recipes for Everyone

Easy Quorn Meatless Shepherds Pie

Serves 4
cooking time
15 mins
395 cals * Per Serving
7.1g sat fat * Per Serving

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 Meat Free Grounds.


  • 12oz Quorn Meat Free 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


1. 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.
2. Bring to the boil and cook for 2 minutes. Stir in the Quorn Grounds, vegetarian Worcestershire sauce and thyme and cook for 7-8 minutes.
3. 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.
4. 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.
5. 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.

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