Quorn Meat Free Cottage Pie With Cauliflower Rice

Try our delicious recipe for a healthier cottage pie, with Quorn Mince, onion, celery, carrot, green lentils and topped with cauliflower rice. Under 300 calories per portion, low in fat and saturated fat and high in protein.

Serves 4

55 mins

A Little Effort

297 cals
(Per serving)

7 g of fat

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat


  • 300g Quorn Meat Free Mince
  • 1 onion, diced
  • 1 clove of garlic, crushed
  • 1 celery stick, chopped
  • 2 medium carrot, chopped
  • 100g dried, green lentils, washed
  • 2 tbsp Vegetarian Worcestershire Sauce
  • 600ml hot vegetable stock
  • 1 tsp mixed herbs
  • 1½ tbsp tomato puree
  • ½ tbsp. cornflour dissolved in 1 tbsp cold water Ingredients for the topping
  • 1 large cauliflower, cut into florets
  • A large pinch of salt and black pepper
  • 2 eggs, beaten
  • 25g vegetarian Italian hard cheese


  1. Place the onion, garlic, carrots, celery, lentils, vegetarian Worcestershire sauce, stock and mixed herbs in a large pan. Bring to the boil then cover and simmer for approximately 35-40 minutes until the lentils are cooked
  2. Meanwhile, blitz the cauliflower florets in a food processor until the granules are approximately rice sized or slightly larger. Place in a microwaveable bowl with the seasoning and cook on full power for 5 minutes. Uncover carefully, stir then recover and cook for a further 2 minutes. Stir in the egg and half of the grated cheese
  3. Pre-heat the grill to a medium high setting
  4. Add the tomato puree and the cornflour to the filling mixture and stir until thickened.  Stir in the Quorn Mince cover and cook for a further 8 minutes. Pour into an oven proof container. Top with the blitzed cauliflower, sprinkle over the remaining cheese and grill until golden brown

Serve with a selection of freshly steamed vegetables.

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