SERVES 4
PER SERVING
346 CALORIES
7.7G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 40 MINUTES
675g potatoes, chopped
1 vegetable stock cube
2 leeks, sliced
1 × 450g pack Quorn mince
1 red onion, chopped
2 garlic cloves, crushed
2 teaspoons vegetable bouillon stock powder
3 carrots, diced
600ml tomato passata
300ml vegetable stock
1 tablespoon chopped herbs (e.g. oregano, parsley, thyme)
2 tablespoons skimmed milk
50g low-fat vegetarian cheddar-style cheese, grated
freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6. Cook the potatoes in boiling water with the stock cube, adding the leeks 5 minutes before the end of cooking.
2 Meanwhile, heat a non-stick frying pan, and dry-fry the Quorn mince, onion and garlic for 3–4 minutes, stirring in the stock powder during cooking.
3 Add the carrots, tomato passata, vegetable stock and herbs and simmer gently for 20 minutes to let the sauce thicken. Season with black pepper and transfer to an ovenproof dish.
4 Drain the potatoes and leeks then mash well, adding skimmed milk and half the cheese. Season with black pepper.
5 Spread the potato mixture over the Quorn and smooth over with a fork. Sprinkle with the remaining cheese and place on the top shelf of the oven for 20 minutes until golden brown.
6 Serve with steamed green vegetables.
TIP You can freeze Quorn mince and use it straight from the freezer
WINE CHOICE
Chardonnay is the obvious choice but any good, medium sweet white will do the job
