NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Quorn mince

0.5 medium Baking potato

1 medium Carrot

0.5 cup Leeks

0.25 cup Frozen peas

0.5 cup Mushrooms

0.5 medium Brown onion

1 clove Garlic

1 tsp Fresh ginger

1 tsp Fresh lemon juice

0.25 tsp Turmeric

0.25 tsp Chilli powder

0.5 tsp Garam masala

1 tbsp Bisto gluten free gravy granules

0.25 cup Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the baking potato and carrot into small chunks, then boil in a pot of salted water until soft.

• 3

  While the vegetables boil, finely dice the onion, slice the leeks, and chop the mushrooms.

• 4

  In a large non-stick skillet, sauté the onion, leeks, and mushrooms over medium heat until they become translucent and aromatic.

• 5

  Stir in the minced garlic, grated ginger, turmeric, chilli powder, and garam masala, cooking for 1 minute to release the oils.

• 6

  Add the Quorn mince, frozen peas, lemon juice, gravy granules, and water to the skillet; simmer for 5-7 minutes until the sauce has thickened.

• 7

  Drain the boiled potatoes and carrots, then mash them together until smooth, seasoning with a pinch of salt and pepper.

• 8

  Transfer the Quorn mixture into a small baking dish and spread the root vegetable mash evenly over the top.

• 9

  Bake in the oven for 15-20 minutes until the mash is slightly golden and the filling is bubbling.