Saturday, 9 June 2012

Quorn Shepherds Pie



half a swede
a parsnip (med sized)
one large onion
a carrot (med sized)
two sticks of celery
cabbage/mushrooms/anything left over is in the fridge
half a bag of quorn mince/tvp
two stock cubes (beef)
enough water to cover
a clove of garlic
dash of worcestershire sauce
mixed herbs (to taste
black pepper (to taste)
two spoons of boullion
potatoes for mash
extra light mayo for the mash if needed( i dont bother as it adds a syn)

dice all the veg small and add to a pan with some fry light over a low heat and allow to 'sweat'.
add the herbs and garlic (garlic burns if it goes in to early)
then add the quorn
then the water slowly, I found the quorn is really porous so you have to do this by eye)
allow to cook on a low heat while you cook the potatoes and mash them
put mix into pot cover with mash and cook for about half an hour ..

No comments:

Post a Comment