Spiced Cottage Pie


I cook quorn mince quite often nowadays as my husband has turned vegetarian and cannot have the classic British pie. Ohh! i remember how he used to love eating it but i guess he’s still very happy eating the Indian vegetarian version of it. Its a substantial, delicious one-pot meal which is very satisfying i personally love the cheesy mashed potatoes {yum! yum! yum! I can never loose weight 😦 } I just serve greens on the side and buttered toasts, simple, fast and easy i definitely approve of that.



4 tbsp vegetable oil

2 large onions, finely chopped

2 bay leaves

3 green cardamom pods

20g ginger, peeled

10 garlic cloves, peeled

1 tomato, quartered

1 tbsp tomato puree

2 tsp ground coriander

1/2 tsp chilli powder, or to taste

1 tsp garam masala powder

1 tsp ground cumin powder

salt, to taste

350g Quorn

large handful of chopped coriander leaves

lemon juice, to taste


600g floury potatoes, peeled and cut in large pieces

60g butter

60-80ml whole milk

50-60g mature cheddar cheese

a bit of salt and pepper

  • Preheat the oven to 200 degree centigrade.
  • Heat the vegetable oil in a large frying pan and add the green cardamoms and bay leaves, once it splutters add the chopped onions and cook until the onion is starting to colour at the edges.Using a stick blender, blend the chunk of ginger and the garlic with a little water until smooth. Separately blend the tomato until smooth. Add the ginger and garlic paste to the onion and cook gently {keep stirring off and on}. Once the garlic has started to colour add the tomato, tomato puree and all the dry spices and mix well. Cook over medium high heat stirring occasionally until the masala has thickened and releases oil back into the pan. Add the quorn (mince), salt and stir fry for five minutes now put 400ml of water bring to a boil, then reduce the heat and simmer until all the liquid has absorbed. Taste and adjust the seasoning it should be harmonious with no sharp notes. Add the lemon juice and stir in the fresh chopped coriander and turn off the heat. Set aside.
  • Meanwhile, place the potatoes in a large pan of cold water, bring to the boil and cook until just tender. Drain well and allow them to cool using a potato masher , mash well or if you want grate them add the butter, milk, and cheese with little seasoning and stir until amalgamated.
  • Spoon the mince into an ovenproof, table ready dish. Spoon the mash to cover dot the surface all over with tiny cubes of butter, place in the middle of the oven and bake for 30 minutes, or until golden.



adapted from Indian vegetarian feast.



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