Healthy quorn cottage pie

Recipes that will feed you all week, or feed an entire dinner party without a fuss are definitely some of my favourites. Coming home from work, sometimes all you want is something that you can shove in the microwave or oven and eat, and sadly the number of healthy options are limited. This cottage pie packs in 5 vegetables (although you can add as many as you like), protein and hella flavour, all for next to no money per portion and less than an hour spent in the kitchen.

I am all for sustainability, and sadly eating meat is one of those things that, for me, cannot be justified no matter how good it tastes (I actually don’t like meat at all, but know that lots of people do). This recipe works for anyone who enjoys meat but also wants to reduce consumption. Quorn is an amazing substitute for meat that is very high in protein, low in fat and has a much lower carbon footprint than any meat. Read my reasons for being pescetarian. Either way, this dish is easy, delicious and super healthy – definitely one for your weekly meal prep!

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Use seasonal and local vegetables where possible – read why

Ingredients:

  • 2 large sweet potatoes
  • 1 large red onion
  • 1 clove garlic
  • Olive oil
  • 1 medium carrot
  • 1 large courgette
  • 1 pepper
  • Vegetable stock
  • 2 tbsp soy sauce
  • 300g quorn (I get mine frozen)
  • Turmeric, chilli, salt, pepper
  • 30g cheese (optional – for a vegan option omit or use vegan cheese)

Method:

  • Boil the kettle and preheat the oven to 180 degrees C
  • Scrub the sweet potatoes and chop into small chunks to boil (I don’t peel them but if you’d rather do that feel free – leaving them as is increases the fibre content)
  • Finely chop the onion and fry with some olive oil and the garlic clove
  • Finely chop the carrot, courgette and pepper and add to the mix, stirring until soft and browning
  • Drain the sweet potatoes once soft, saving 200ml of the water
  • Add the quorn mince to the vegetables
  • Use one stock cube, stir into the hot water, add the soy sauce and pour over the vegetables and quorn
  • Leave to simmer for 10 minutes (or less if the quorn is not frozen)
  • Pour the veg into a large dish
  • Mash the potatoes, adding the spices and salt and pepper
  • Top the vegetables with the mashed potato and sprinkle over the grated cheese, if using
  • Cook for 25 minutes in the oven, until browning at the top
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Before being cooked

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The final product. Enjoy!

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