Vegan Quorn Cottage Pie

Serves 4-6 // Prep time 10-15 min // Cook time 40 min approx.


  • 700g potatoes (peeled & roughly chopped)
  • 2 tbsp of unsweetened plant milk
  • 300g frozen Quorn vegan mince (or any other meat-free mince)
  • 1 pack of ready to eat puy lentils
  • 1 tablespoon of olive oil
  • 1 medium onion (finely chopped)
  • 1 medium carrot (finely chopped)
  • 100g frozen or tinned peas
  • 400ml vegetable stock
  • 1 tbsp tomato puree
  • 1 tbsp vegan-friendly Worchester sauce
  • 1 tablespoon of cornflower mixed into a paste with a tbsp of cold water



  1. Preheat oven to 180C/350F/Gas 4.
  2. Boil potatoes until tender (around 15 minutes) and set aside.
  3. Meanwhile heat the oil in a large pan and add onion and carrot until the onion has softened.
  4. Then add the quorn mince, lentils, peas, veg stock, tomato puree and Worchester sauce. Add seasonings to taste.
  5. Simmer for 5 minutes then add cornflower paste and simmer gently until the sauce thickens.
  6. Meanwhile mash the potatoes with the plant milk (could also add vegan butter here too) until smooth and season to taste.
  7. Place the quorn filling in an ovenproof dish and spoon over the potato. Fluff the top using a fork.
  8. Bake for 20 minutes or until the topping is golden and crisp.

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