This tasty vegetarian version of Shepherd’s Pie uses frozen Quorn mince for ease and speed, mixed with carrots, celery and mushrooms and Dolmio Original Sauce for Bolognese. It’s topped with mashed potato, then grilled or baked until browned. Delicious! Serves: 4 Preparation time: 25 minutes Cooking time: 30 minutes Ingredients: 1 kg potatoes, peeled and cut into chunks 1 tbsp vegetable oil 2 carrots, peeled and cut into small chunks 3 sticks celery, thinly sliced 250g mushrooms, sliced 500g frozen Quorn mince 1 x 500g jar Dolmio Original Sauce for Bolognese 4 tbsp milk Freshly ground black pepper
Method: 1. Cook the potatoes in gently simmering water for 20 minutes, until tender. 2. Meanwhile, heat the vegetable oil a large saucepan and add the carrots and celery, stir-frying over a medium heat for 5 minutes, until softened. Add the mushrooms and frozen Quorn mince and cook, stirring, for 3-4 minutes. Tip in the jar of Dolmio Original Sauce for Bolognese and heat until simmering. Lower the heat and cook gently for 8-10 minutes. 3. Preheat a grill to medium high and warm a large rectangular baking dish in the grill compartment. 4. Drain and mash the potatoes, beat in the milk and season with black pepper. Spoon the mince mixture into the hot baking dish and top with the mashed potato. Grill for about 10 minutes until browned. Alternatively, bake in the centre of the oven, preheated to 190°C, fan oven 170°C, Gas Mark 5, for 35-40 minutes. Cook’s tips: If you prefer, make the Shepherd’s Pie with lean minced lamb or beef – you’ll need 400g. You could omit the mushrooms and substitute Dolmio Extra Mushroom Sauce for Bolognese for the Original variety. Recipe from Dolmio