veg shepherds pie with quorn

Plant-Based Protein in a Hearty Comfort Food: Vegan Shepherd’s Pie with Quorn

A popular classic, shepherd’s pie has layers of filling and creamy mashed potatoes on top. Traditionally cooked with meat, a vegan version that is just as flavorful and fulfilling may be created with ease. We’ll look at how to prepare a tasty Vegan Shepherd’s Pie with Quorn in this article, which uses Quorn’s plant-based protein to give it a rich, meaty texture. With its savory tastes, nutritious veggies, and a mashed potato topping that will make you want seconds, this dish is the epitome of comfort food.

Why Vegan Shepherd’s Pie with Quorn Will Be Your Favorite

• Plant-Based Protein: Made from mycoprotein, a premium, sustainable plant-based protein, Quorn is an excellent meat alternative. It is ideal for producing a filling that is substantial, gratifying, and resembles ground beef in texture.
  This recipe is a hearty and comforting blend of mashed potatoes, savory stuffing, and veggies. It’s the ideal dish for a week’s worth of meal planning or a casual dinner.
• Naturally Vegan: Quorn’s vegan version of shepherd’s pie allows you to savor all the classic flavors without using any animal ingredients, making it appropriate for vegans and people trying to cut back on their meat intake.
  Customizable: You may easily modify this recipe to fit your preferences. To personalize it, you can add other spices, vegetables, or even a different mashed potato topping.

Vegan Shepherd’s Pie with Quorn Recipe Card

Instructions

Tips:

• Make-Ahead: Prepare the filling and mashed potatoes ahead of time, refrigerate for up to 2 days, and assemble and bake when ready.
• Customizable: Add any other vegetables like spinach, sweet potatoes, or parsnips for extra nutrition and flavor.
• Topping Variations: Add breadcrumbs or vegan cheese on top for a crispy finish.

Enjoy your comforting, hearty Vegan Shepherd’s Pie with Quorn!

Comprehensive Guidelines

First, get the mashed potatoes ready.

1. Boil the potatoes: Put the chopped and skinned potatoes in a big pot and add enough water to cover them. Bring to a boil and simmer until soft when pricked with a fork, 12 to 15 minutes.
2. Mash the potatoes: After draining, put the potatoes back in the pot. Season with salt, pepper, garlic powder, plant-based milk, and vegan butter. Mash until creamy and smooth. Put aside.

Create the Quorn Filling in Step Two

1. Sauté the vegetables: Heat the olive oil in a big skillet over medium heat. Add the chopped garlic and onion, and cook until they are soft, about 5 minutes.
   Incorporate the celery and carrots: Cook for an additional five minutes after adding the diced celery and carrots. Add the mushrooms now if using, and simmer until they are tender.
2. Incorporate the Quorn Vegan Grounds: Break up the Quorn Vegan Grounds with a spoon and heat for approximately five minutes. It should start to brown and become more like meat.
   Incorporate the tomatoes and seasonings: Add the chopped tomatoes, tomato paste, soy sauce, paprika, black pepper, thyme, rosemary, and salt. Give the mixture a few minutes to cook.
3. Add the broth and peas: Stir in the peas after adding the veggie stock. To enable the flavors to combine and the sauce to thicken, bring the mixture to a simmer and cook for ten to fifteen minutes. If necessary, add extra salt, pepper, or soy sauce to adjust the seasoning.
4. Simmer: Keep cooking until the filling thickens and takes on the consistency of gravy. Take off the heat.

Step 3: Put the Shepherd’s Pie together

1. Preheat oven: Set the oven temperature to 375°F (190°C).
2. Lay the filling: Evenly spread the Quorn filling with a spoon in a 9 x 9-inch (or comparable size) baking dish that has been oiled.
3. Place mashed potatoes on top: Using a spatula, smooth up the top of the mashed potatoes after spreading them equally over the filling. For a crispy finish, you can make peaks or designs on top with the back of a spoon.
   The shepherd’s pie should be baked for 20 to 25 minutes, or until the top is golden brown and just beginning to crisp up.

Step Four: Present and Savor!

Before serving, allow your vegan shepherd’s pie to cool for a few minutes. To add a splash of freshness, you can top it with parsley or thyme. For a full, filling supper, serve with steamed vegetables or a side of salad.

How to Make the Greatest Quorn-Based Vegan Shepherd’s Pie

• Customize your vegetables: For extra taste and nutrition, feel free to incorporate more vegetables into the filling, such as spinach, maize, or parsnips.
  Increase the creaminess of the topping: For a richer, creamier topping, mix in some extra vegan butter or plant-based cream with the mashed potatoes.
• Top with something crunchy: Before baking, top with vegan cheese or breadcrumbs for added texture, or broil for the final two to three minutes for a crispy finish.
• Meal Prep: You can prepare this dish in advance. You may make the mashed potatoes and filling ahead of time, keep them in the refrigerator for up to two days, and then put them together and bake them when you’re ready. The prepared pie can also be frozen for up to three months.

Reasons to Enjoy This Recipe

A plant-based version of a classic comfort food, this Vegan Shepherd’s Pie with Quorn is substantial and filling. The delicious vegetable filling and creamy mashed potato topping offer the utmost in comfort, while the Quorn Vegan Grounds produce the ideal meaty texture. Everyone may enjoy this healthy, nutrient-dense dinner, regardless of whether they follow a vegan diet or not. It’s very simple to prepare.

This dish will quickly become a staple in your recipe rotation and is ideal for special events, meal prep, and family feasts. Try it and enjoy the comfort and coziness of a traditional shepherd’s pie without the meat!