Quorn cottage pie
About £0.91 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Quorn mince300g
- Onions1
- Carrots5g
- Stock cubes1 cube
- Tomato purée30g
- Potatoes1kg
- Butter40g
- Milk100ml
- Cheddar60g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Soften the onion (1) and carrot (5g) (8 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the Quorn, tomato purée (30g), 400ml stock and a dash of Worcestershire. Simmer until thick (15 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Boil and mash the potatoes (1kg) with butter (40g) and milk (100ml).
Kitchen note For mash, steam-dry the drained potatoes in the pan for a minute, then mash with warm milk and butter. Cold milk makes it gluey.
- Tip the filling into a dish, top with mash and cheese (60g), bake until golden (25 min).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.