Quorn and parsnip cottage pie

MADE from mycoprotein, a fungus grown in a fermentation process similar to that used in the production of yoghurt, Quorn is an excellent source of protein, fibre and nutrients. For a non-vegetarian version, use minced turkey or pork instead. SERVES 4 (410 calories) 300g parsnips, diced into 2cm cubes 300g celeriac, diced into 2cm cubes 5 tbsp olive oil 1 onion, diced 2 bay leaves 1 tsp ground cumin 1 tsp ground cinnamon 350g Quorn mince 150g butternut squash, peeled and diced 400g can chopped tomatoes 1 tbsp apple cider vinegar 1 vegetable stock cube 100g spinach, chopped 2 tbsp Parmesan, grated PREHEAT the oven to 180c/gas 4. Cook the parsnips and celeriac in a pan of simmering salted water for 15-18 minutes, or until they’re soft. Meanwhile, in a large casserole with a lid, heat 3 tbsp of the oil and saute the onion for 5 minutes, adding the spices and herbs halfway through. Add the Quorn mince and cook for 5-7 minutes, stirring frequently. Then mix in the diced squash along with the chopped tomatoes, cider vinegar, 200ml water and the crumbled stock cube. Simmer gently for about 10 minutes with the lid on and then season with salt and pepper. Drain the parsnip and celeriac, return them to the pan and mash them vigorously with 1 tbsp olive oil and 1 tbsp Parmesan. Place a layer of spinach on top of the Quorn mixture, followed by the mash. Scatter the rest of the Parmesan on top and drizzle over the remaining olive oil. Place the dish in the middle of the oven for 25-30 minutes, or until the cottage pie is golden brown on top. Serve with steamed greens (add 20 calories).