Quorn Vegetarian Cottage Pie3.6784810126582 out of 5, 1 based on 395 ratings


Quorn Vegetarian Cottage Pie


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There's nothing more comforting than coming home to a big helping of home-cooked vegetarian cottage pie. Our take on this recipe is deliciously filling, but it's low in calories and saturated fat, made with our popular Quorn Mince!

1449 kJPer serving
Serves 4
45 mins


  • 700g potatoes, peeled and roughly chopped
  • 225g parsnip, peeled and chopped (optional)
  • 2 tablespoons skim milk


  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 300g packet frozen Quorn Mince
  • 100g frozen peas or mixed vegetables
  • 400ml salt reduced vegetable stock
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 tablespoon no added salt tomato paste
  • 2 tablespoons reduced salt soy sauce
  • 1 tablespoon corn flour mixed to paste with 1 tablespoon cold water
  1. Pre-heat oven to 180°C.
  2. Boil the potatoes and parsnip until tender. Drain and set aside.
  3. Meanwhile heat the oil in a large pan, add the onion and fry gently until the onions are soft.
  4. Add the frozen or chilled Quorn Mince, frozen vegetables, vegetable stock, Worcestershire sauce, tomato paste, soy sauce and season to taste. Simmer ingredients together for 5 minutes. Add the corn flour paste and simmer gently until the sauce thickens then place in an ovenproof dish.
  5. Mash the potatoes and parsnip with the milk until smooth, season to taste. Place the topping over the Quorn filling and fluff up with a fork.
  6. Bake for 20 minutes or until the topping is golden and crisp.

Made with Quorn Mince

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Quorn Spaghetti bolognese is

90% less

saturated fat than a meat version

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