Easy and quick to make and non-veggie's won't know there is no meat in it.
- 1 onion
- 1 parsnip
- 1 leek
- 2 stems of celery
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 8 mushrooms
- 4 cloves of garlic
- 1 red chilli
- small piece of ginger
- 200 g quron mince
- flat parsley
- 1 tin of chopped tomatoes
- 100 g tomato puree
- 2 sweet potatoes
- 1 rooster potato
- 100 g grated cheese
- Pre-heat oven to 180°C.
- Peel onion and dice up in small pieces chop garlic and celery and leeks and place all into a bowl. Remember it's better to get every thing ready first before we start cooking.
- Peel carrot, parsnip and dice them up again not to small about the size of your fingernail. Again into a bowl. Now cut your peppers (the same size as your carrot), your mushrooms and slice up your chilli remembering to remove the seeds.
- The best way to do this is with a tea spoon and just run it along the chilli. Peel the ginger and place under your knife and give it a bang and chop. Again put all into a bowl together. We're almost ready to get going now, the hard work is done.
- Now peel sweet potatoes and rooster potato cut them twice the size of the carrot. Place them into a pot and cook until they still have a bite in them because we don't want to over cook them, they are going into the oven to finish cooking.
- I find the best way to cook the veg for this dish is in a large frying pan. So off we go: pan on, heat on, put enough olive oil in your pan to just cover it, now put your onions, garlic, celery and leeks into your pan and cook for 3-4 minutes. Next put your carrots and parsnip in, again cook for 3-4 minutes.
- Now for everything else - your mushrooms, peppers, chilli and ginger. Allow all to cook for 4 minutes.
- Add your quorn at this stage and mix well with your veg. Add your tomato puree and stir. Cook for a few minutes. Put your chopped tomatoes in on top and stir, fill the empty tin of tomatoes with water to wash out any of the juices left behind. Cook for 5 minutes.
- Check the seasoning and add salt and pepper if needed, roughly chop up your parsley and throw it in, give it a good stir and taste again.
- If you are happy with the taste put mixture in a casserole dish and spread the cooked potatoes on top. Finish with the grated cheese (you can put what ever cheese you like on it me I like a nice aged cheddar).
- Put into oven and cook for 15 minutes. Yum yum we're done. Serve with a nice mixed salad .
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips