Serves 6, prep time 15 minutes, cooking time 60 minutes
INGREDIENTS
FOR THE FILLING
2 tbsp olive oil
1 chopped onion
2 garlic cloves, chopped
2 tbsp Worcestershire sauce
1 tbsp Chipotle Tabasco
1 can chopped tomatoes
3 tbsp tomato purée
Salt & pepper
1 tbsp oregano
300ml vegetable stock
300g Quorn mince
250g of frozen pea & bean mix
(add these after cooking the filling)
FOR THE TOPPING
12 sliced carrots
2 tbsp maple syrup
Salt & pepper
1 cup breadcrumbs
150g grated Parmesan
TO TOP
200g grated cheddar
150g grated Parmesan
1 tbsp oregano
2 tsp cayenne pepper
METHOD
FOR THE FILLING
Heat the oil in a pan on a medium heat, add the onion, garlic and sauté until softened.
Add the Worcestershire sauce, tabasco, chopped tomatoes, purée, season and stir.
Now, stir in the oregano, add the vegetable stock and Quorn mince.
Cover, reduce the heat to a simmer for 10 minutes, then remove from the heat and allow to cool.
FOR THE TOPPING
In a pan bring to the boil 750ml of salted water, add the carrots and cook until soft.
Drain, then add to a bowl with maple syrup, season then mash the carrots until smooth.
Add the breadcrumbs and grated parmesan and combine.
Preheat the oven to 180ºC, pour the filling to an ovenproof dish, add pea & bean mix, stir then even out.
A spoonful at a time add the carrot topping. Sprinkle with grated cheddar, parmesan, oregano and dust with cayenne pepper.
Place in the oven for 35-45 minutes until the topping is crisp and golden, then serve with some steamed vegetables.