Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 large onion (diced.)
  • 2 cloves garlic (crushed.)
  • 1 medium sized carrot coarsely grated.
  • ½. tsp dried oregano
  • ½ tsp dried thyme
  • 300 g Quorn mince
  • 400 g tin chopped tomatoes.
  • 1 tbsp tomato puree
  • 250 ml vegetable stock
  • 150 g chopped fresh kale (stalks removed leaves only.)
  • 200 g half fat grated cheddar cheese
  • Salt and freshly grated pepper

Instruction

  • Pre-heat oven to 180C fan.
  • Heat the olive oil in a large pan, add the onion and sauté for about 3 minutes.
  • Add the garlic and grated carrot and sauté, stirring for a further 2 minutes.
  • Stir in the herbs, cook for about 30 seconds.
  • Add the Quorn mince, stir around for about 2 minutes then add the tomatoes, tomato puree and stock.
  • Add the kale in batches to the mixture, cooking it until it wilts.
  • Bring the mixture up to the boil and turn down to simmer for about 5 minutes. Then turn off the heat.
  • Stir in half of the grated cheese until well combined then season to taste with the salt and pepper.
  • Transfer the contents into a casserole dish. Sprinkle the remaining cheese evenly over the top.
  • Bake in the oven for 15 minutes until heated through and cheese is bubbling on top.