Quorn Shepherd's Pie With Cheesy Top

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Quorn may not be vegan, but I never said I was puritanical about being vegan. Cheese certainly isn't--I do try, but sometimes I just need the cheese! My meat eating husband loved this last night. I just chucked in some extra veg”

Ingredients Nutrition


  1. Preheat your oven to gas mark 6.
  2. In a large saucepan birng some water to the boil and the salt and the potatoes simmer until tender about 15-20 minute.
  3. Whilst you potatoes are cooking, heat the olive oil in a pan and gently fry the onions carrots celery and leeks together for about 5 minutes on a medium heat. Transfer into a large casserole dish. (The reason why I have separated out step 1 and 2 is because my frying pan isn't very big, so I do 2 batches of frying; however if you have a big enough pan you can combine these two steps).
  4. Next fry the quorn mince with the garlic herbs and one of the 0.5 teaspoon of the nutmeg, after about 2 min add one cup of the water and the stock cubes fry gently for about 5 minutes, transfer to the large casserole dish.
  5. Add to the casserole dish the 2 remaining cups of water, gravy granules and tomato paste; give a good stir and put dish in the oven for 15 minutes.
  6. Mash your potatoes with the milk and margarine, adding the remaining nutmeg until smooth and creamy. Spread the mash over the quorn mixture. Make lines with a fork if you wish and sprinkle over the cheese. Put back in the oven for 20 minutes.
  7. Take out and eat--yum yum.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a