- 150 gm Quorn Meat Free Pieces
- 80 gm Mushroom, sliced
- 100 gm Spinach, chopped (Frozen)
- 100 ml Cream
- 50 gm Water
- 100 gm Cheddar cheese, shredded
- 1 Clove Garlic, chopped
- ½ Onion, chopped
- 30 gm Butter
- Salt & Pepper to taste
- 500 gm Idaho Potato (Peeled and soaked in water)
- 50 gm Butter
- Parsley, chopped
- Cheddar cheese, shredded
Preheat the oven to 180 degrees Celsius. Using a little oil, bake or fry Quorn pieces on medium heat for 3 to 4 minutes or until golden brown. Cut potatoes into cubes and place them in a pot of boiling salted water. Boil until tender. Drain the water from the potatoes before putting through a potato ricer or food mill. Mix in butter and salt (to taste) and set aside. In a separate pan, add butter, garlic and onions, frying until fragrant. Add in mushrooms, frying for another 4 minutes. Add in spinach and stir until combined. Finally, add the cream and water, followed by salt and pepper (to taste). Once mixture is heated through, add the cooked Quorn pieces. Add the cheddar cheese and mix well. Place the Quorn mixture into a deep dish. Then, pipe the mashed potatoes on top. Bake in the oven for 15 mins. If desired, garnish with chopped parsley or more cheese.
Don’t have any Quorn Pieces at home? Opt for our Meat Free Cottage Pie recipe if you only have Quorn Meat Free Mince.