1 tbsp. cornstarch, mixed to a paste with 1 tbs. cold water
4 cups (1 lb 8 oz) potato, peeled and diced
1 cup parsnip, peeled and diced
2 tbs. skim milk
salt and black pepper to taste
Preheat the oven to 350F.
Boil the potatoes and parsnip in water until tender. Drain and mash until smooth with the milk, season with salt and black pepper. Set aside.
Heat the oil in a large skillet and saute the onion and carrot for 4-5 minutes until softened. Add the Quorn Grounds, frozen peas, vegetable broth, vegetarian Worcestershire sauce, tomato paste, soy sauce and seasoning. Cook on a low heat for 5 minutes then add the corn starch and continue to stir until thickened. Place in an oven safe dish.
Top with the mashed potato and fluff up with a fork. Bake for 20 minutes until the topping is crisp. Serve with a selection of fresh vegetables.
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