Cottage pie with Quorn mince Recipe

Stir in the 25 g butter, 1 tbsp parsley, and 3 tbsp milk, mixing thoroughly until everything is combined and creamy.

If the mash seems too stiff, add a little more milk until it reaches your desired consistency.

Stir in the frozen Quorn mince and 2 tsp cumin powder, cooking for another 5 minutes. The mince should start to brown slightly.

Next, add the 400 g canned tomatoes, chopped 1 tbsp rosemary, and the dissolved stock. Bring the mixture to a boil, then immediately turn off the heat.

Spoon the mashed potatoes over the Quorn mince, covering it completely. Use a fork to fluff up the potato layer, creating little peaks that will crisp up nicely.

Lightly brush the entire surface of the mash with a beaten egg. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling around the edges.