Quorn Shepherd's Pie with Cheesy Cauliflower Mash
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 303.7
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 141.7 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 8.6 g
- Protein: 20.9 g
View full nutritional breakdown of Quorn Shepherd's Pie with Cheesy Cauliflower Mash calories by ingredient
Introduction
A delicious meat-free shepherd's pie with a great alternative to mashed potato on top. A delicious meat-free shepherd's pie with a great alternative to mashed potato on top.Number of Servings: 2
Ingredients
-
For the Quorn mixture:
5g (1 tsp) coconut oil
100g Quorn mince
Half a medium onion, chopped
Half a medium leek, sliced
1 clove of garlic, crushed
Half a yellow pepper, chopped
3 mushrooms, chopped
30 grams of mange tout, chopped
40 grams carrots, diced
15g Tomato puree/paste
200g Tinned tomatoes
For the cheesy cauliflower mash:
410 grams cauliflower (raw weight)
60g Soft sheep's cheese
2 medium spring onions (scallions)
1 tsp turmeric
Tips
For a vegan version, use soy mince and vegan (or no) cheese and amend calories etc accordingly.
Directions
The Quorn meat mince:
Heat the oil in a large pan. Add onion and garlic and fry off for about 5 minutes.
Add the leek, pepper, mange tout, carrots and mushrooms. Cook for another 5 minutes or so, stirring and ensuring it doesn't burn (with coconut oil, that shouldn't happen anyway).
Add the tomato paste, the tinned tomatoes and the Quorn mince.
Cook over a low-medium heat for 10 minutes or so.
For the cauliflower mash:
Cut the cauliflower into florets and boil for about 10 minutes or until a knife goes through it easily. Drain, then put the cauliflower back into the hot pan, cover and leave for about 3 minutes.
Place the cauliflower florets, the soft cheese, the spring onions (plus optional turmeric powder) into a blender, and blend to a lumpless mash.
Place the Quorn mince into an ovenproof dish, adding any fresh herbs and season to taste. Top with the cauliflower mash and bake at 200 degrees for about 15 minutes.
Check it's hot all the way through then serve immediately.
Sorry about the state of the photo - I can assure you it tastes better than it looks in my pic! I took it after I'd dished half of it up from the dish.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.
Heat the oil in a large pan. Add onion and garlic and fry off for about 5 minutes.
Add the leek, pepper, mange tout, carrots and mushrooms. Cook for another 5 minutes or so, stirring and ensuring it doesn't burn (with coconut oil, that shouldn't happen anyway).
Add the tomato paste, the tinned tomatoes and the Quorn mince.
Cook over a low-medium heat for 10 minutes or so.
For the cauliflower mash:
Cut the cauliflower into florets and boil for about 10 minutes or until a knife goes through it easily. Drain, then put the cauliflower back into the hot pan, cover and leave for about 3 minutes.
Place the cauliflower florets, the soft cheese, the spring onions (plus optional turmeric powder) into a blender, and blend to a lumpless mash.
Place the Quorn mince into an ovenproof dish, adding any fresh herbs and season to taste. Top with the cauliflower mash and bake at 200 degrees for about 15 minutes.
Check it's hot all the way through then serve immediately.
Sorry about the state of the photo - I can assure you it tastes better than it looks in my pic! I took it after I'd dished half of it up from the dish.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.