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
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 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.
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