Quorn Cottage Pie

Retired and spend quality creative time in the kitchen. We stick to chicken, turkey, seafood and vegetarian dishes. My biggest vice would be dark chocolate! Favourite food - Mud Crab; Favourite fruit - Mango; Favourite vegetable - sugar snap peas. Bon Appetit from Down Under

A vegetarian version of a family favourite is a meal in itself. If frozen in advance, it is easy to leave on a timer to bake in the oven for when you get home.

subheading: For the mashed potato:

1.8kg potatoes, peeled and chopped

200ml milk

25g butter

200g cheddar cheese, grated

Freshly grated nutmeg

Salt and pepper to taste

subheading: Fry together:

1.8kg potatoes, peeled and chopped

200ml milk

25g butter

200g cheddar cheese, grated

Freshly grated nutmeg

Salt and pepper to taste

Rapeseed oil

2 onions, finely chopped

3 carrots, chopped or grated

3 celery sticks, chopped

2 garlic cloves, finely chopped

Other vegetables, if you wish

subheading: Then add, to make a sauce:

1.8kg potatoes, peeled and chopped

200ml milk

25g butter

200g cheddar cheese, grated

Freshly grated nutmeg

Salt and pepper to taste

Rapeseed oil

2 onions, finely chopped

3 carrots, chopped or grated

3 celery sticks, chopped

2 garlic cloves, finely chopped

Other vegetables, if you wish

800ml to 1L (low salt) vegetable stock (2 stock cubes)

142g tomato puree (small tin)

5 tbsp salt reduced soy sauce

4 tbsp (vegetarian) Worcestershire sauce

Thyme sprigs and 2 bay leaves

1kg Quorn mince

300g frozen petit pois

3 tbsp cornflour (mixed with 3 tbsp cold water)

Directions at bbcgoodfood.com

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