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Quorn Cottage Pie

Perfect for meat-free dinners, meal prep, or cozy family meals, thisdish delivers all the savoury satisfaction of classic cottage pie withoutsacrificing taste or texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 300 g Quorn mince
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato purée
  • 400 g canned chopped tomatoes
  • 250 ml vegetable stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon Worcestershire sauce vegetarian version if needed
  • 800 g potatoes peeled and chopped
  • 50 g butter
  • 100 ml milk
  • 75 g cheddar cheese grated (optional)

Method
 

  1. Preheat oven to 200°C (400°F). Lightly grease a baking dish and set aside.
  2. Boil potatoes in salted water for 15–20 minutes until fork tender. Drain well.
  3. Mash potatoes with butter and milk until smooth and creamy. Season with salt and pepper. Set aside.
  4. Heat olive oil in a large frying pan over medium heat. Add onion, carrots, and celery, cooking for 5–6 minutes until softened.
  5. Stir in garlic and cook for 1 minute until fragrant.
  6. Add Quorn mince and cook for 4–5 minutes, stirring occasionally.
  7. Mix in tomato purée, chopped tomatoes, vegetable stock, thyme, rosemary, Worcestershire sauce, salt, and pepper. Simmer for 10–12 minutes until thickened.
  8. Spoon the Quorn mixture into the prepared baking dish. Spread mashed potatoes evenly on top, creating texture with a fork.
  9. Sprinkle grated cheddar cheese over the top if using.
  10. Bake for 20–25 minutes until golden brown and bubbling around the edges.
  11. Let stand for 5 minutes before serving.

Notes

Chef’s Tips
  • Rough up the mashed potato with a fork before baking for extra crispy golden peaks.
  • Add peas or sweetcorn to the filling for extra color and texture.
  • A splash of red wine (or extra stock) can deepen the filling flavor.
  • Let the filling reduce properly so the pie slices neatly after baking.
  • Freeze leftovers in portions for an easy future meal.