Quorn cottage pie

Free on Green

908g/2lbs potatoes
3 tbsp fat free natural yogurt
3 tbsp freshly chopped mixed herbs
salt and freshly ground black pepper
2 onions
2 carrots
1 red pepper
2 garlic cloves
Fry Light
350g pack Quorn mince
198g/7oz peas
1 level tbsp cornflour
1 tbsp Worcestershire sauce/Henderson's Relish
397ml/14fl oz stock made with Vecon
1 tbsp freshly chopped rosemary
1 egg

1. Preheat the oven to 200°C/400°F/Gas 6. Peel the potatoes and cut into chunks. Boil for 12-15 minutes. Drain, return to the pan, stir in the yogurt, herbs and seasoning and mash.

2. Finely chop the onions, carrots and red pepper and place in a pan of boiling water. Cover and simmer for 5 minutes until just tender, then drain.

3. Crush the garlic, and fry in Fry Light for 1 minute. Add the veg mixture, increase the heat and stir for 2-3 minutes. Add the Quorn mince and peas. Mix the cornflour with 2 tbsp water. Add to the pan with the Worcestershire sauce, stock and rosemary. Bring to the boil, cover and simmer for 5 minutes.

4. Remove from the heat and transfer it to a baking dish. Spoon the potato mixture over the top and lightly fork. Beat the egg and brush over the top of the pie. Bake for 25-30 minutes until golden. Serve with fresh veg.

Tip: When cooked, this dish can be frozen for up to 1 month.

I must check to see about what the PP value of this would be on WW .. don't get to do much home cooking at the moment!

Maybe treat yourself to a WW cookbook

Back on SW now... and soooooooooooo happy