Vegetarian Cottage Pie recipe: How to make Quorn Cottage Pie for National Veggie Week
National Vegetarian Week 2020 will run from May 11 to 17 this year and aims to highlight to the wider public the benefits and pleasures of a meat-free diet. Vegetarianism is all about enjoying delicious, plant-based food – and not sacrificing your favourite dishes. Cottage pie is just one example of a meal you can still enjoy without the meat.
there’s nothing more comforting than a warm bowl of your favourite home-cooked comfort foods.
And cottage pie is one of those traditional British staples we all know and love.
Whether you’ve been a veggie for years or just trying to give it a go for the first time, there’s a huge array of recipes you can try to make the yummy dish at home – without the meet.
Express.co.uk brings you two examples of how to make a veggie cottage pie below. Enjoy!
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How to make a Quorn cottage pie
What you’ll need:
- 350g Quorn Mince
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 100g frozen peas or mixed veg
- 400ml vegetable stock
- 1 dessert spoon vegetarian Worcestershire Sauce (optional)
- 1 tbsp tomato puree
- 2 tbsp salt reduced soy sauce
- 1 tbsp cornflour, mixed to a paste in 1 tbsp cold water
- 700g potatoes, peeled and roughly chopped
- 225g parsnips, peeled and chopped
- 2 tbsp semi-skimmed milk
- salt and freshly ground pepper
- Preheat the oven to 180C, Gas Mark 4
- Boil the potatoes and parsnip until tender. Drain and set aside.
- Heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
- Add the Quorn Mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato puree, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Place in an ovenproof dish.
- Mash the potatoes and parsnip with the milk until smooth, season to taste with the salt and pepper. Place the topping over the Quorn mince filling and fluff up with a fork.
- Bake for 20 minutes until the topping is crisp.
- Serve with a selection of fresh vegetables.
Quorn is a delicious replacement to meat for anyone hoping to give vegetarianism a go.
Alternatively, you can use any soy mince.
However, if you’re not a fan, there’s another recipe you can try this National Vegetarian Week.
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How to make a vegetarian lentil cottage pie
What you’ll need:
- 1 medium leek
- 1 large carrot
- 1 small onion
- 1 stick celery
- olive oil
- 100 g split pea red lentils
- 500 ml organic vegetable stock
- 100 g frozen peas
- sea salt
- freshly ground black pepper
- 2 tablespoons tomato purée
- 30 g Parmesan cheese
- 1 large sweet potato plus five to seven floury potatoes
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash and chop up the leek, carrot, onion and celery.
- Adding a splash of oil to the pan, add the vegetable and cook for five to 10 minutes or until softened.
- Then add lentils, peas and your stock and bring to the boil. Once boiling, reduce to a simmer for 10 to 15 minutes.
- Season with salt and pepper, and add the tomato puree.
- Wash, peel and chop potatoes and sweet photo and boil in a pan.
- Once boiled, mash the potatoes, adding a spoonful of butter and seasoning.
- Transfer the lentil filling into an ovenproof dish and spread mashed potoes on top.
- Bake for 20 minutes and serve with fresh vegetables.
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