Quorn Cottage Pie

submitted by Sue Hawkins

serves four

900g potatoes
142ml skimmed milk
225g sliced onion
300g can sliced carrots drained
3 ripe tomatoes chopped
3 tablespoons oil
1 tablespoon tomato puree
28g flour
28g low fat spread
450ml vegetable stock
1 teaspoons Marmite
1 teaspoon mixed herbs
350g minced quorn
Salt & pepper

Boil potatoes, drain well and mash with low fat spread and milk. Heat oil in a large saucepan, add the onion and fry until soft, add quorn and cook for 3 minutes. Add tomato puree and flour and cook gently for 1 minute, stirring continuously.

Gradually add the stock, tomatoes and carrots,bring to the boil then simmer for 5 minutes, add Marmite and herbs season and spoon into an ovenproof dish, top with mashed potato. Bake at 200c /400f/ Gas mark 6 for 25 minutes.

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