Quorn chilli cottage pie

Discover the secret of the deliciously different topping in this veggie delight – a dish the whole family will love

SERVES 4

Ready in 1 hour 30 minutes

Low-calorie cooking spray

1 large onion, finely chopped

1 red pepper, deseeded and diced

2 garlic cloves, crushed

1 tsp hot chilli powder

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tsp dried oregano

400g can chopped tomatoes 500ml hot vegetable stock

2 tbsp tomato purée

500g frozen Quorn Mince 400g can red kidney beans, undrained 500g celeriac, peeled and cut into chunks 2 large carrots, peeled and thickly sliced 20g fresh coriander, leaves roughly chopped 2 tsp cumin seeds

Boiled or steamed vegetables, to serve

1. Preheat your oven to 200C/fan 180C/ gas 6.

2. Lightly spray a large non-stick frying pan with low-calorie cooking spray and place over a low heat.

Fry the onion and pepper with a splash of water for 5 minutes, or until soft, stirring occasionally.

Stir in the garlic and cook for 2 minutes, then add the spices and oregano, and cook for a further minute.

3. Add the tomatoes, stock and tomato purée, and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the Quorn and simmer for 10 minutes. Add the kidney beans with their liquid and simmer for a further 10 minutes. Season and turn off the heat. Meanwhile, boil the celeriac and carrots for 15 minutes, or until tender. Drain well, then return to the pan with the coriander. Season and mash until smooth.

4. Spread the chilli over the base of a large baking dish, and evenly spread the mash over the top. Rough up the surface with a fork, sprinkle over the cumin seeds and bake for 20-25 minutes. Serve hot with the vegetables.

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