Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients (for 4 people) :
-1kg potatoes, cut into chunksMethod: Put the potatoes into a large saucepan. Cover with boiling water and add a pinch of salt. Cover and simmer for 15-20 minutes, until tender.
-500g bag frozen Quorn mince
-1 large carrot, finely chopped
-1 large onion, finely chopped
-1 medium parsnip or turnip, finely chopped
-1 medium courgette, finely chopped
-2 tablespoons milk
-5 heaped teaspoons Bisto Vegetable Gravy Granules
-15g butter (optional)
-salt and freshly ground black pepper
Meanwhile, put the frozen mince into a large saucepan and add the carrot, onion, parsnip or turnip and courgette.
Measure in 450ml (3/4 pint) boiling water, then simmer for 15 minutes without a lid. Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.
Drain the potatoes, then mash them with the milk and season with black pepper. Sprinkle the Bisto Vegetable Gravy Granules into the mince mixture, stirring until thickened.
Transfer to a baking dish and top with the mashed potato. Add the butter in a few tiny knobs (if using), then bake for 20-25 minutes until golden brown.
Just before the pie is ready, make up some more gravy by sprinkling 4 heaped teaspoons of Bisto Vegetable Gravy Granules into a jug, adding 280ml (1/2 pint) boiling water, stirring until thickened and smooth.