Fluffy Topped Quorn & Vegetable Bake

Fluffy Topped Quorn & Vegetable Bake

Serves 4

Points plan :5 pts per serving

Core: 1 pt per serving

6 spring onions, sliced

400g can pimentoes, drained and chopped

450g potatoes, peeled weight, sliced, boiled and mashed

2 tps olive oil

225g quorn mince

1 level tbsp sesame seeds

1 level tbsp poppy seeds

100g sweetcorn

300g tin Campbells 99% fat free tomato soup

3 level tbsp very low fat fromage frais

2 tbsp fresh parsley, chopped

1 level tbsp grated Parmesan cheese

Heat oil and fry quorn for 5 mins until evenly browned.  Add sesame and poppy seeds, spring onions, sweetcorn and pimentoes and cook for 5 mins.  Stir in the soup and bring to the boil.

Preheat oven to Gas 5/190°C/375ºF

Spoon quorn mixture into an ovenproof dish.

Beat fromage frais, seasoning and herbs into the potaot, spoon or pipe on top of Quorn mixture.

Sprinkle with Parmesan and bake for 25 mins until potatoes begin to turn golden.