Ingredients

The following ingredients have 4 Servings
  • 1 kg baking potatoes (peeled and chopped into smallish chunks)
  • 1 tablespoon olive oil
  • 150 g chestnut mushrooms (chopped)
  • 2 medium carrots (halved lengthways and then sliced thickly)
  • 1 small leek (or ½ a big one, sliced fairly finely)
  • 100 g mature cheddar cheese (grated)
  • 20 g butter
  • A splash of milk
  • Salt and pepper to taste
  • 150 g Quorn mince
  • 1 vegetable stock cube ((I use Oxo))
  • 400 g tin chopped tomatoes ((I use Cirio))
  • 1 tablespoon tomato puree
  • Peas and / or sweetcorn to serve (or whatever you like!)

Instruction

  • Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
  • Peel, chop and boil the potatoes for 15-20 minutes, until soft.
  • Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.
  • Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.
  • While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.
  • Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top. 
  • Sprinkle on the remaining cheese and put the shepherd’s pie in the oven for 15 minutes, until it is bubbling and brown on top.
  • Just before the shepherd’s pie is ready, cook some peas and / or sweetcorn to go with it – or whatever veg you fancy!