Quorn mince shepherds pie with goats cheese mash, braised red cabbage and herb crumb

Here is a light fluffy shepherds pie with goats cheese mash and sweet braised red cabbage. This dish will definatly warm you up this winter.

Their is much debate about Quorn mince and real mince, i always hear ” if i put quorn mince in front of you you wouldn’t know the difference between them and the real thing ”

Well lets just say you can. In my opinion Quorn mince taste better. But thats just my opinion. This shepherds pie is simple to make and its great for the whole family.

There is a common misconception that quorn is vegan. It isnt. Quorn mince and other products contain small amounts of egg & milk. Just to let you know ..

As ive mentioned before its best to be prepared so have your mise en place ready. Helps you with cooking better food and it just pays to be organised so your not running around before your potatoes are cooked.

Recipe for the sherpherd’s pie

– 1kg quorn mince.

– 1 leek finely diced

– 1 large red onion finely diced

– 1 large onion finely diced

– 2 sticks of celery finely diced

– 200g button mushrooms quartered

– 150g butter

-100g mint sauce

-4 Tbsp soy sauce

– 200g dried mushrooms soaked overnight with thyme leaves strained and water kept

-200ml veg stock

– 150g tomato puree

-200g chopped tomato

– 100ml water

-3 Tbsp cornfour

– salt and pepper

– olive oil

  1. First heat olive oil & butter in a pan, start to fry off the onion, red onion, celery & leek for 7 – 10 minutes on a low heat.

  2. Next add the garlic and the muhroom and cook for another 3 minutes

  3. Add the tomato puree and chopped tomato and cook for another 5 minutes

  4. In a sepeate pan heat olive oil and start to fry the quorn mince. Add some of the mushroom and thyme juice from the mushrooms youve soaked overnight. This will help to ensure the mince dont catch the pan. Fry until golden brown.

  5. Add the vegtable stock, water, soy sauce and some more thyme and mushroom water. Add the mince to this and cook for 25 minutes on a gentle simmer

  6. Place mixture in a cassorole dish and pipe on the mash. place in the oven at 200c and cook for 17-20 minutes until golden brown

Recipe for the goats cheese mash

– 400g red roaster potatoes

-200g butter

-150g cream

-300g goats cheese crumbled

-salt and pepper

  1. Rinse and scrub the potatoes if needed, place on a salted tray with lots of olive oil. rub the potatoes until fully coated and cook 180c for 1 hour

    2. Melt the butter and cream about 10 minutes before the potatoes are ready.

    3. When the potatoes are cooked removed the potatoes from the skin and mash the lumps. Add the cream and butter in stages and mix together. Be sure not to over mix as the mash can become sticky and gluepy.

    4. As your adding the butter and cream, add some goats cheese and salt to the mixture. Transfer to a piping bag and pipe over the quorn mixture.

Finally we come to the braised red cabbage. Doesnt it remind you of chriatmas ? No okay.. moving on.

Recipe for the braised red cabbage

– 1 red cabbage finely sliced

– 1 large red onion finely diced

-1 granny smith apple grated

– 1 cinnamon quill

– 1/4 tbsp ground cloves

– 100ml cider vinegar

-3 Tbsp muscarvado sugar

– 50ml water

-100g butter plus another knob of butter for serving

-salt and pepper

-olive oil

1. Heat the oil and the butter and add the spices and cinnamon quill cook for around 3 minutes

2. Add the onion and the red cabbabe and toss in the butter and oil to coat. Add the grated apple and stir well.

3. Add the cider vinegar & water and sugar anf mix well again.

4. Toss ocassionally so it doesnt stick. Add more water if needed. Cook until soft and reducedby more than half. Season to tatse.

For a more rustic look serve with the cinnamon quill in. Just poking out the cabbage.

And there you have it a simple and yummy twist on a classic british dish. Be sure to show us how yours come out. The herb crumb is just blitz green Herbs and breadcrumbs. Wizz them together in a food blender then toast in the oven for a few minutes

Weve been very busy in the kitchen lately, we’ve been working on everything from lemon & olive chicken tagine to homemade Ravioli. And eveeything else inbetween Stay tuned for some great dshes coming your way.

Be sure to share. And comment. We respect honest feedback. We are also on twitter now.. @thehungrychef1

As always thanks for reading.

The hungry chef.

One Comment Add yours

  1. seasonsedscribbles says:

    Ooh goats cheese mash… what a lovely idea. Delicious!


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