Quorn
Quorn Meatless Shepherd's Pie with Cauliflower Rice
3.4814814814815 out of 5, 1 based on 27 ratings
Try our delicious recipe for a healthier shepherd's pie, with Meat Free Quorn Grounds, onion, celery, carrot, green lentils and topped with cauliflower rice. Under 300 calories per portion, low in fat and saturated fat and high in protein.
307 Cals
Per serving
Serves 4
55 mins
Ingredients
- 12oz Quorn Meat Free Grounds
- 1 onion, diced
- 1 peeled garlic clove, minced
- 2 carrots, peeled and diced
- 1 sticks of celery, diced
- 1/2 cup dried, green, lentils, washed
- 2 tbs. vegetarian Worcestershire Sauce
- 2 1/2 cups vegetable broth
- 1 tsp dried mixed herbs
- 1 1/2 tomate paste
- 1/2 tbs. cornstarch dissolved in 1 tbs. cold water
- 1 tbs. cornstarch dissolved in 3 tbs. cold water
FOR THE TOPPING
- 1 large cauliflower, cut into florets
- A large pinch of salt and black pepper
- 2 eggs, beaten
- 1 oz vegetarian Parmesan, grated
Method
- Place the onion, garlic, carrots, celery, lentils, vegetarian Worcestershire Sauce, broth and mixed herbs in a large saucepan. Bring to the boil then cover and simmer for approximately 35-40 minutes until the lentils are cooked.
- Meanwhile, blitz the cauliflower florets in a food processor until the granules are approximatley rice sized or slightly larger. Place in a microwaveable bowl with the seasoning and cook on full power for 5 minutes. Uncover carefully, stir then re cover and cook for a further 2 minutes. Stir in the egg and half of the grated cheese.
- Add the tomato paste and the cornstarch to the Quorn Grounds mix and stir until thickened. Stir in the Quorn Grounds and cook for an additional 8 minutes. Preheat the broiler. Pour into an oven-safe container. Top with the blitzed cauliflower, sprinkle over the remaining cheese and broil until golden brown.
