Quorn Cottage Pie and Roasted Parsnips
1 portion onion gravy
1/2 pack Quorn mince (175g)
2 carrot, diced & cooked (about 160g)
100g frozen petit pois
1 sweet potato (about 150g)
1/2 swede (about 300g)
150g potatoes
Combine the Quorn mince with the diced carrots, peteit pois and onion gravy. Spoon into an oven proof casserole dish.
Boil and mash together the sweet potato, white potato and swede.
Spread the mash on top of the Quorn mince mixture and bake in a moderate oven until golden and bubbly, about 35-40 minutes.
Makes 2 portions
Nutrition Data per portion
Calories (kcal) 416.4
Carbohydrate (g) 62.1
Protein (g) 21.9
Fat (g) 11.2
Fibre (g) 16.3
I had this with the other portion of roasted parsnips leftover from Friday 2 March dinner
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