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Quorn Meat Free Cottage Pie.

Are you looking for a nice and tasty meat-free Monday recipe today? If so, you have stopped by the right place. Today I am sharing a Quorn Meat Free Cottage Pie recipe with you.
Course Main Course
Servings 4


  • 350g Quorn Meat Free Mince
  • 1 tbsp olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50% less oil than you would usually use)
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 100g frozen peas or mixed veg
  • 400ml vegetable stock
  • 1 dessert spoon vegetarian Worcestershire Sauce (optional)
  • 1 tbsp tomato puree
  • 2 tbsp salt reduced soy sauce
  • 1 tbsp cornflour, mixed to a paste in 1 tbsp cold water
  • 700g potatoes, peeled and roughly chopped
  • 225g parsnips, peeled and chopped
  • 2 tbsp semi-skimmed milk
  • Salt and freshly ground pepper


  • Preheat the oven to 180C, Gas Mark 4.
  • Boil the potatoes and parsnip until tender. Drain and set aside.
  • Meanwhile, heat the oil in a saucepan, add the onion and the carrot and fry gently until softened.
  • Add the Quorn Mince, frozen veg, vegetable stock, vegetarian Worcestershire sauce, tomato puree, soy sauce and seasoning. Simmer for 5 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Place in an ovenproof dish.
  • Mash the potatoes and parsnip with the milk until smooth, season to taste with salt and pepper. Place the topping over the Quorn Mince filling and fluff up with a fork.
  • Bake for 20 minutes until the topping is crisp.
  • Serve with a selection of fresh vegetables.
Keyword Meat Free, Meat Free Monday, Meatless Monday