Serves 6 people
Ingredients
350g quorn
mushrooms chopped
carrots chopped
1 swede chopped
onion
1 tin chopped tomatoes
mixed herbs
1/2 pint stock (made mine with 1 oxo cube and water)
600g potatoes
4-6 leeks
1 teaspoon lf spread
a little skimmed milk
2 tblspoons worcester sauce
salt and pepper to taste
Put the quorn into a saucepan and brown for 2-3 mins
Add onion, mushrooms, carrots, swede, chopped tomatoes, stock,
worcester sauce and herbs stir and bring to the boil. Simmer for 20-
30 mins.
Meanwhile boil the potatoes then simmer. Add the leeks and cook
until soft.
When the quorn is cooked, drain off excess fluid into a jug then put
mixture into a large dish.
When potatoes and leeks are cooked mash together with the lf spread
and a little milk to desired consitstency then spoon over the quorn
mixture.
put into a preheated oven and cook at 200°c for 20-30mins until
topping is beginning to brown.
