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Quorn Cottage Pie

Quorn cottage pie.

Quorn Cottage Pie

3T olive oil
1 red onion, roughly chopped
4 gloves garlic, finely chopped
1 carrot, peeled and diced
1 celery stalk, finely diced
300g Quorn soy free, meat free mince
1T tomato paste
Salt and freshly ground black pepper to taste
1 cup vegetable stock
1 cup frozen peas

For the topping
1 large cauliflower, cut into florets and steamed until soft
Salt and white pepper to taste
1/2t freshly ground nutmeg
3T nutritional yeast

Heat the oil over a medium heat before adding the onions and cooking until completely soft. Add the garlic, carrots and celery and cook for about 5 minutes or until the veggies just become tender.
Add the Quorn and mix through the veggies before seasoning lightly and adding the stock. Allow the dish to cook until half the stock is still in the dish. Add the peas and stir through before dishing the mixture into a oven proof dish.
Prepare the topping by adding the soft cauliflower to a blender and blend with the seasoning, nutmeg and nutritional yeast, if the mixture seems dry add a little vegetable stock or a bit of water.
Spoon the cauliflower over the mix and place in an oven preheated to 180C to cook for 20-25 minutes or until the top begins to turn golden brown and the mince mixture is bubbling underneath. Serve piping hot with a salad on the side.

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