Filling & Healthy Veggie shepherd’s pie
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Watch [go to weight watchers website] how easy dinner could be with our Vegetarian shepherd's pie! If you fancy a meat alternative, simply swap 300g Quorn mince for 300g of extra lean beef mince and enjoy!
50 g Peas, Fresh or Frozen 150 g Parsnip 500 g Potato(es), Raw 1 medium Carrots, raw 500 g Butternut Squash 4 spray(s) Calorie Controlled Cooking Spray 1 medium Onion 2 stick(s) (raw) Celery, Raw 300 g Quorn Mince 1 cube(s) Vegetable Stock Cube 1 tablespoons (level) Cornflour 1 pinch Salt 1 g Black Pepper |
Instructions:
Cook the potatoes and butternut squash in a large saucepan of simmering, lightly salted water for about 20 minutes, until tender.
Meanwhile, heat a large saucepan and spray with calorie-controlled cooking spray. Add the onion, carrot, celery and swede or parsnip, stir-frying them for 4-5 minutes. Add the Quorn mince and vegetable stock. Cook over a low heat for 25 minutes, adding the peas or sweetcorn at the end.
Preheat the grill. Warm a baking dish with a capacity of about 1.5 litres (2 ¾ pints) under the grill.
Drain and mash the potatoes and butternut squash, then season with a little salt and pepper. Blend the cornflour with 2 tablespoons of cold water and add to the Quorn mixture, stirring until thickened. Tip the mixture into the baking dish and spoon the potato mixture on top to cover the surface. Grill for about 5-6 minutes until browned. Serve at once.
Cook the potatoes and butternut squash in a large saucepan of simmering, lightly salted water for about 20 minutes, until tender.
Meanwhile, heat a large saucepan and spray with calorie-controlled cooking spray. Add the onion, carrot, celery and swede or parsnip, stir-frying them for 4-5 minutes. Add the Quorn mince and vegetable stock. Cook over a low heat for 25 minutes, adding the peas or sweetcorn at the end.
Preheat the grill. Warm a baking dish with a capacity of about 1.5 litres (2 ¾ pints) under the grill.
Drain and mash the potatoes and butternut squash, then season with a little salt and pepper. Blend the cornflour with 2 tablespoons of cold water and add to the Quorn mixture, stirring until thickened. Tip the mixture into the baking dish and spoon the potato mixture on top to cover the surface. Grill for about 5-6 minutes until browned. Serve at once.
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