Quorn Shepherd’s Pie (471 calories)
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
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
Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
Peel, chop and boil the potatoes for 15-20 minutes, until soft.
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.
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.
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.
Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.
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.
Just before the shepherd’s pie is ready, cook some peas and / or sweetcorn to go with it – or whatever veg you fancy!