A tasty veggie cottage pie, with a hearty Quorn mince filling, brimming with vegetables and cooked a delicious rich hearty gravy, topped with a light fluffy mashed potato mixed with mature cheddar cheese, this is perfect comfort food that the whole family can enjoy. On a cold day, we love to cook this delicious pie and serve it with fresh vegetables, it’s a done deal that all the plates will be cleared and there are big smiles all around!
Why you’ll love this delicious vegetarian cottage pie
- If you need a hearty family dinner idea for meat-free Monday or if you’re trying to cut down on meat, then this delicious Quorn cottage pie recipe is the one for you!
- With a delicious cheesy mashed potato topping, this is a popular kids dinner!
- It’s 100% vegetarian.
What does Quorn taste like?
We have to be honest and say that Quorn mince doesn’t really taste much when it’s in its uncooked form.
It’s how you use it and season it that transforms it into a delicious home-cooked vegetarian family meal.
Looking to cut down on your meat intake? This delicious family focused pie is perfect, hearty and filling, it’ll become a household favourite in no time!
Do I have to use Quorn mince?
No, not at all.
You can use whatever mince you prefer for this recipe, just be sure to check the cooking instructions on the packet.
Most grocery stores will have their own brand vegetarian or vegan mince, but give these a try and see if you like them, Linda McCartney, Gardein Beyond, Impossible, or Incogmeato.
What’s the difference between cottage pie and shepherds pie?
The difference is all in the meat, a shepherd’s pie contains lamb and a cottage pie contains beef but for us, our cottage pie recipe only contains Quorn!
Is this vegan?
No, it’s not. Quorn mince isn’t vegan but it’s easy to substitute with vegan mince and use vegan cheese on the top.
Just double-check the cooking instructions for the mince but you can use all of the other ingredients in the pie.
Do I have to use red wine?
No, you don’t have to use red wine and if you are cooking this for a young family with children, then it’s probably best to leave the wine out of the pie.
Can I use other vegetables in the mince filling?
Yes, you can, it’s purely personal taste.
You can include peas or mixed veg, including the veg that you enjoy eating.
Can I freeze it?
Yes, you can freeze this vegetarian pie. All you have to do is to cook it as per our recipe instructions and then leave it to cool down completely.
Then wrap your pie and make sure it’s airtight and place it in the freezer.
What can I serve with it?
The great thing about this home-cooked pie recipe is that you can serve it with vegetables that you love!
Carrots, broccoli, cauliflower, peas, fine beans, sweetcorn, kale, or whatever you enjoy eating that’s in season.
Recipe notes and expert tips
- Add extra veggies
Add frozen peas to the filling for a colourful extra ingredient. - Eliminate the alcohol
If you prefer to cook without the red wine, then simply replace it with vegetable stock. - Play with flavors
Try a tablespoon of vegetarian Worcestershire sauce. - Filling too runny?
It shouldn’t be runny but if you feel it is, then add tomato paste to thicken it up. - Don’t make a mess
We place our baking dish on a baking tray to catch any overspill.
More vegetarian recipes for you to try
If you like tasty vegetarian recipes, then you’ll love these! Vegetarian shepherd’s pie, vegetable bhuna, penne arrabbiata, dauphinoise potatoes, and tomato risotto.
How to veggie cottage pie with step-by-step instructions?
It’s easy to make our Quorn cottage pie recipe if you follow our simple instructions.
Full measurements in both US customary and metric are available in the printable recipe card below.
First, you’ll need to start making the cottage pie filling but before you do that, preheat the oven to 200°C/392°F.
In a large pan on medium heat, add olive oil and then onion, celery, and carrots, fry gently until softened, stirring occasionally
Now, add your minced garlic and rosemary, cook for 1 minute, then add your chestnut mushrooms and stir
If you’re going to use red wine, increase to high heat, add red wine and stir until evaporated.
Now, add in the soy sauce, tomato puree, and plain flour and stir to combine.
Next, add chopped tomatoes, passata sauce, and Quorn mince and stir to combine. Season with salt and freshly ground pepper, add your bay leaf and fresh thyme and stir to combine.
The cottage pie filling will look a lovely rich colour and it’ll be smelling fantastic by now!
Now, turn the heat to medium-low and let the Quorn mince filling simmer for approximately 15 – 20 minutes.
While that is simmering away, it’s time to make your mashed potato topping.
Add your potatoes to a pan of salted boiling water, and cook for approximately 15 minutes or until soft. Drain, add butter, milk, salt, and pepper, then mash until smooth and the consistency you prefer.
It’s now time to build your pie!
Remove the sprigs of thyme and the bay leaves.
Now place your filling in an ovenproof dish, ensuring it’s spread evenly over the base.
Next, carefully spoon the mashed potato on the top of the filling. Make sure this is even and then drag a fork over it to make a lovely design.
Finally, take your grated cheddar cheese and sprinkle it evenly over the top of the pie.
Place in the oven and bake for 20 – 30 minutes until the topping is crisp, turning it halfway to ensure that it cooks evenly.
When it’s cooked, the top should have browned evenly and you’ll see the filling gently bubbling away.
Serve your Quorn cottage pie while it’s piping hot with peas or mixed veg.
Enjoy!
We hope you enjoy making and eating our Quorn cottage pie and would love to hear how you got on with it.
Please leave a comment below and feel free to ask any questions you may have.
Quorn cottage pie recipe
Utensils
Ingredients
For the Quorn mince pie filling
- 1½ tbsp Olive oil
- 2 Onions chopped
- 3 Celery stalks chopped
- 5 Carrots chopped
- 3 Cloves of garlic minced
- 1 tbsp Fresh rosemary finely chopped
- 200 g Chestnut mushrooms sliced
- 75 ml Red wine
- 1½ tbsp Soy sauce
- 2 tbsp Tomato puree
- 1½ tbsp Plain flour (all purpose)
- 400 g Chopped tomatoes
- 400 g Passata (tomato sauce)
- 500 g Quorn mince
- Salt and pepper to season
- 2 Bay leaves
- 8 Sprigs of fresh thyme
For the topping
- 2 kg Potatoes
- 3 tbsp Butter
- 3 tbsp Milk
- Salt and pepper to taste
- 45 g Mature cheddar cheese grated
Instructions
For the Quorn mince filling
- Preheat the oven to 200°C/392°F
- In a large pan on medium heat, add olive oil and then onion, celery, and carrots, fry until softened, stirring occasionally1½ tbsp Olive oil, 2 Onions, 3 Celery stalks, 5 Carrots
- Now, add your garlic and rosemary, cook for 1 minute, then add your chestnut mushrooms and stir3 Cloves of garlic, 1 tbsp Fresh rosemary, 200 g Chestnut mushrooms
- Increase to high heat, add red wine and stir until evaporated75 ml Red wine
- Now, add in the soy sauce, tomato puree, and plain flour and stir to combine1½ tbsp Soy sauce, 2 tbsp Tomato puree, 1½ tbsp Plain flour (all purpose)
- Next, add chopped tomatoes, passata sauce, and Quorn mince and stir to combine. Season with salt and freshly ground pepper, add your bay leaf and fresh thyme, and stir to combine400 g Chopped tomatoes, 400 g Passata (tomato sauce), Salt and pepper, 2 Bay leaves, 8 Sprigs of fresh thyme, 500 g Quorn mince
- Now, turn the heat to medium-low and let the Quorn mince filling simmer for approximately 15 minutes
For the topping
- Add your potatoes to a pan of salted boiling water, and cook for approximately 15 minutes or until soft. Drain, add butter, milk, salt, and pepper, then mash until smooth and the consistency you prefer2 kg Potatoes, 3 tbsp Butter, 3 tbsp Milk, Salt and pepper
Build your Quorn cottage pie
- Remove the sprigs of thyme and the bay leaves
- Now place your filling in an ovenproof dish, ensuring it's spread evenly over the base
- Next, carefully spoon the mashed potato on the top of the filling. Make sure this is even and then drag a fork over it to make a lovely design
- Finally, take your grated cheddar cheese and sprinkle it evenly over the top of the pie45 g Mature cheddar cheese
- Place in the oven and bake for 20 – 30 minutes until the topping is crisp, turning it halfway to ensure that it cooks evenly
- When it's cooked, the top should have browned evenly and you'll see the filling gently bubbling away
- Serve immediately with peas or mixed vegetables. Cottage pie heaven – enjoy!
Notes
- Add extra veggies
Add frozen peas to the filling for a colourful extra ingredient. - Eliminate the alcohol
If you prefer to cook without the red wine, then simply replace it with vegetable stock. - Play with flavors
Try a tablespoon of vegetarian Worcestershire sauce. - Filling too runny?
It shouldn’t be runny but if you feel it is, then add tomato paste to thicken it up. - Don’t make a mess
We place our baking dish on a baking tray to catch any overspill.
Nutrition
Did you make this recipe?
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Jan says
Quorn cottage pie, delicious, I made two & have frozen one, ready for when covid restrictions are lifted & family can come into the house.
Mandy from Splash of Taste says
Oh that’s such a great idea! We’re so pleased you’re enjoying our recipes!