Mediterranean Quorn Pie

Mediterranean Quorn Pie

Serves 2

2½ pts per serving

Core: count ½ pt in total for the wine if you use it

5 spray low-fat cooking spray
1 medium onion(s), chopped
1 clove garlic, crushed
175 g Quorn Mince
1 medium courgette, diced
100 g mushrooms, sliced
2 large tomato(s), deseeded and diced
1 portion stock cube, vegetable
60 ml wine, Red (4tbsp) (optional)
75 ml water, (5tbsp)
2 level teaspoon cornflour
1 tablespoon basil, fresh, finely chopped
For the topping
125 g carrot(s), peeled & sliced
125 g parsnip(s), peeled& sliced
1/8 teaspoon nutmeg
1/8 teaspoon chilli powder, mild (or to taste)
1 pinch salt
1/8 teaspoon pepper
15 ml skimmed milk, (1tbsp)


1.Cook the carrots and parsnips in pans of boiling water for 15-20minutes, until soft enough to mash.


2. Drain well and roughly mash both vegetables separately, then gently fold together with the other topping ingredients, don’t over mix at this stage as it will result in just a one colour mix. Set aside until needed.


3. Pre- heat oven to 200°c/400°f/gas mark 6.


4. Pre-heat a large pan and spray with fry light, fry onions and garlic on a medium heat for 5 minutes to soften. Add 5ml (1tsp) water to prevent sticking.


5. Add the Quorn mince, courgette, mushrooms, tomatoes, stock cube, red wine and 60ml of the water. Mix well and increase water if red wine is omitted.


6. Bring to the boil and simmer for 10 minutes, add the basil, mix the remaining water with the cornflour and stir into the pan. Cook for a further minute or two until the mixture thickens.


7. Transfer to an ovenproof dish, top with the carrot and parsnip mixture.


8. Bake in pre-heated oven for 25minutes. Serve with steamed green vegetables.