OK, so you may be asking…why does this girl keep using Quorn mince when she’s not a vegetarian? The answer my friends is because it tastes leaner, the flavour is just as good (if not better) and it is incredibly affordable.
I am a bit sneaky though, to ‘meat it up’ I do use stock cubes. This would of course go down ‘like a lead balloon’ with a vegetarian, so if you are serving up to veggie friends then please substitute the meat stock with veg stock. The flavour won’t be exactly the same but I’m sure you could make it just as flavorsome with some decent herbs and TLC….
I’ve also made the mash with half sweet potato/ half normal potato and then covered it in cheese so the kids didn’t notice!
The cost of this works out at approx 65p each (add an extra 10p each if you want Chantanay carrots – they were on the super 6 this week!)
Quorn Shepherd’s Pie
1 onion, finely chopped (9p, Aldi)
50g mushrooms, chopped (13p, Aldi)
1 large garlic clove (3p, Aldi)
300g bag of Quorn mince – found in the freezer aisle (£1.48, Aldi)
1 tsp Worcestershire sauce (less than 1p, B&M Stores)
100g frozen petit pois (13p, Aldi)
2 tsp mint sauce (2p)
2 lamb oxo cubes (20p, Home Bargains)
300g Sweet Potato (23p, Aldi)
500g White Potato (24p, Aldi)
20g butter (6p, Aldi)
Heat some vegetable oil in a large pan then fry the onions for a couple of minutes.
Add the Quorn mince and stir for a minute. Add the mushrooms and mix.
Make up stock using the oxo cubes with 350ml of hot water. Add to the pan.
Stir it up and add the garlic. Stir and allow it to bubble at the edges.
Turn the heat down a little lower and add the peas, mint sauce and cracked black pepper to taste. You probably don’t need salt because of the oxo cubes. Add the Worchestershire sauce. Leave to simmer gently for a few minutes.
Preheat the oven to 190c.
Peel and chop the potatoes into quarters and add to a pan of salted water. Boil them and then simmer until the potatoes are soft. Drain and mash with the butter when they are ready.
Get out an oven dish (rectangular works great!) and put the mince at the bottom and then layer the top with the mash. Grate cheese on the top and pop in the oven for about 15-20 mins until the cheese is bubbling on top.
We had ours with Chantanay Carrots.
This is a great dish to make in advance and then when you come in from work you can just stick it in the oven and it’s done in 20 minutes!