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
300g Quorn Chicken
1 can White Wine Sauce
2 Carrots, chopped
2 Courgettes, chopped
100g Grated Cheese