Quorn Shepherd’s Pie (471 calories)

picture of Quorn Shepherd’s Pie (471  calories)

Serves 4

471 kcal per serving


Dietary Supplement

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1kg Baking potatoes peeled and chopped into smallish chunks

1 tablespoon Olive oil

150g Chestnut mushrooms chopped

2 Medium carrots halved lengthways and then sliced thickly

1 Mall leek or ½ a big one, sliced fairly finely

100g Mature cheddar cheese grated

20g Butter

A splash Of milk

n/a Salt and pepper to taste

150g Quorn mince

1 Vegetable stock cube

400g Tin chopped tomatoes

1 tablespoon Tomato puree


Step 1:

Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.

Step 2:

Peel, chop and boil the potatoes for 15-20 minutes, until soft.

Step 3:

Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.

Step 4:

Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.

Step 5:

While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.

Step 6:

Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.

Step 7:

Sprinkle on the remaining cheese and put the shepherd’s pie in the oven for 15 minutes, until it is bubbling and brown on top.

Step 8:

Just before the shepherd’s pie is ready, cook some peas and / or sweetcorn to go with it – or whatever veg you fancy!