Wednesday 10 July 2013

Featured Post: Quorn Chicken Cottage Pie

After a hectic few weeks, I have finally found some time to get back in the kitchen and start cooking again.

As a vegetarian cooking for a family of carnivores, meat substitutes can be my saving grace. I tend to use mainly substitutes from the Quorn range in my cooking. The range of meat-free substitutes has greatly improved since I was young, and now it is virtually impossible to tell the difference between the meat and Quorn versions of foods. There are some great meat-free alternatives in the Quorn range. Whilst Quorn Chicken-style pieces, and Quorn Mince seem to be the most popular, and most versatile for cooking from scratch, there are also lots of other great products which are great for those eating a meat-free diet.

However, sometimes, meals using Quorn can become a little predictable - bangers and mash, spaghetti bolognese, lasagne and the like. These are all great meals, but every once in a while it is good to try and be a bit more adventurous with Quorn, and so this week, I came up with an interesting recipe which I haven't made before.

After looking in the cupboard, I decided to go for this Quorn Chicken, Cottage style pie. I wanted to go for something non-tomato based, and also something a little more grown-up and adventurous. I decided to try a white wine and cream sauce base, and added Quorn pieces and vegetables. I then added a mashed potato topping to the base.

This is a great pie which could be made and eaten straight away, or frozen for consumption later. Why not give this dish a try and let me know what you think.

If you haven't tried the Quorn range yet, then do take a look at the options they offer in the chilled section and Freezer aisle at the supermarket.

Quorn Chicken Cottage Pie

Print this Recipe
Serves Four

Olive Oil
300g Quorn Chicken
1 can White Wine Sauce
2 Carrots, chopped
2 Courgettes, chopped
2 Onions,chopped 
700g Potatoes
25g Butter
25-50ml Milk
100g Grated Cheese

  1. Heat the olive oil in a large heavy based pan, and add the Quorn pieces to the pan. Cook for around 5 minutes stirring regularly.
  2. Add the rest of the vegetables to the pan, and continue to cook for an extra 5-10 minutes until the onions turn slightly golden. 
  3. Add the white wine sauce to the pan and stir well, combining all of the ingredients together. Cook with the lid on over a medium heat for around 20 minutes, stirring regularly. 
  4. Allow to cool a little before transferring to an oven-proof dish. 
  5. Meanwhile, boil the potatoes for around 20 minutes until soft. Remove from the heat, drain and place in a large bowl. Mash well, adding butter and milk and mixing to your desired consistency. 
  6. Spread the mashed potato of the top of the mixture in the oven-proof dish, ensuring that the mixture is completely covered. Sprinkle Cheese over the top of the potato.
  7. Cook in the oven at 200 degrees/gas mark 6 for around 25 minutes until the pie is cooked.
  8. Allow to cool a little and serve immediately. 

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