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Quorn Cottage Pie

Quorn Cottage Pie

A delicious family favourite, this Quorn Cottage Pie is quick and easy to make. Perfect for a tasty weeknight family dinner.
Course Dinner
Cuisine British
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 444kcal


  • 1 tablespoon olive oil
  • 1 medium /230g/ (1 ½ cups chopped) brown onion finely chopped
  • 3 medium /330g/ 2 cups chopped) carrots peeled then finely chopped
  • 2 stalks of celery finely chopped
  • 2 cloves of garlic grated (optional)
  • 1 x 300g pack of Quorn mince
  • ½ tablespoon finely chopped fresh rosemary
  • 50 ml /¼ cup of red wine optional
  • 1 heaped tbsp tomato puree (paste)
  • 1 heaped tbsp plain (all-purpose) flour
  • 1 tablespoon dark soy sauce
  • 1 stock cube + 300ml/½ a pint of boiling water make the stock by adding the hot water to a jug along with the stock cube.
  • 1 dried bay leaf
  • 4 or 5 sprigs of fresh thyme
  • 70 g ½ a cup of frozen peas
  • 1 kg / 2 lbs of potatoes peeled then cut into chunks
  • 2 tablespoon butter
  • 2 tablespoon milk
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly cracked black pepper
  • 30 g / ¼ cup of mature cheddar cheese grated (optional)
  • 1 tablespoon fresh parsley for garnish (optional)


To Make The Cottage Pie Filling

  • Preheat the oven to 180C/356F fan or 200C/392F
  • Heat one tablespoon of olive oil in a large sautè pan.
    Add the onion, celery and carrot and cook until soft. Stir occasionally. Your pan should be on medium heat.
  • Using a Microplane or box grater grate 2 cloves of garlic into the pan. Add the chopped rosemary and stir well.
  • Now add the wine if using. Turn up the heat a little and pour in the wine. It should sizzle the minute it hits the pan. Stir it until the wine evaporates.
  • Add the tomato puree and flour to the pan and stir until it is combined.
    Once that is combined slowly pour in the stock, then add the soy sauce.
    Tip the Quorn mince to the pan and stir it until it is incorporated into the sauce.
    Season with ½ a teaspoon of fine sea salt and ½ a teaspoon of freshly cracked black pepper.
    Drop the bay leaf and the thyme into the sauce then simmer covered for 15 to 20 minutes. Stir occasionally to prevent it sticking to the bottom of the pan.

To Make The Mash

  • While the sauce is simmering boil the potatoes in a large pan of salted water.
    When they are cooked drain them, return them to the heat to remove any water.
    Turn off the heat then mash the potatoes.
    Once the potatoes are smooth, add 2 tablespoons of butter and 2 tablespoons of milk to the mash.
    Using a wooden spoon quickly stir the potatoes until you have a creamy, but firm mash.
    Season with ½ a teaspoon of fine sea salt and ½ a teaspoon of freshly cracked black pepper.

To Assemble The Cottage Pie

  • The Quorn and vegetable filling should be reduced and be nice and thick. Remove the bay leaf and the thyme sprigs.
    Pour the Quorn mince and vegetable mixture into a casserole dish.
    Add the frozen peas and stir until they are evenly distributed.
    Spoon the mash over the filling and use a fork to spread it out evenly over the filling. You can also use the fork to make a design on the mash is you want.
    Sprinkle the grated cheddar cheese over the potato topping then place the dish on a baking tray and put in in the oven.
    Bake for 20 - 30 minutes, turning the pie around halfway through cooking so the top is evenly browned.
    Once the filling is bubbling at the edges of the dish and the potato topping is golden brown remove it from the oven.
    Top with a garnish of chopped parsley.
    Let it cool slightly then serve with green vegetables.


  • Quorn - There is no need to defrost the Quorn just add it straight to the pan.
  • Red Wine - This is optional and I would omit this if serving to young children.
  • Potatoes - Maris Piper, King Edward, Yukon Gold or Russet potatoes work very well too.
  • Butter - I use salted butter for the mash you can also use unsalted if you want.
  • Casserole Dish - My casserole dish measures 25cm x 17cm (10" x 7").
  • Freezing- You can freeze this dish once it has been cooked and then left to cool. Defrost it in the fridge overnight before reheating it in the oven until piping hot.
  • Leftovers - any leftovers should be kept in the fridge once cool. They can be reheated in the oven or microwave until piping hot. Do not reheat more than once.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 4.
  • For US readers - I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand.  For best results, I recommend weighing all ingredients if possible.


Calories: 444kcal | Carbohydrates: 67.7g | Protein: 17.9g | Fat: 11.4g | Saturated Fat: 4.7g | Cholesterol: 16mg | Sodium: 665mg | Potassium: 1133mg | Fiber: 12g | Sugar: 7.8g | Calcium: 76mg | Iron: 2mg