350 g Quorn mince
50 g Sweetcorn, canned, drained
2 medium Carrots, raw, finely chopped
1 portion(s) (medium) Green Beans, chopped
4 teaspoons (level) Gravy Granules, Dry
1 teaspoons Dried Mixed Herbs
1 serving(s) Cathedral City Mature Lighter Cheese, Grated
5 average (large) Potato(es), Raw, Peeled and cut into chunks
- Step 1:
Pop your potatoes into a large saucepan of lightly salted boiling water. Cover them and let them simmer till they're tender, which should take about 20 minutes.
Meanwhile, spray a big saucepan with low fat cooking spray of your choice and add the Quorn mince. Add the 450ml water now because Quorn mince does NOT like to separate!
Stir in the carrot, green beans and mixed herbs.
Bring the whole thing to the boil and simmer, uncovered, for around 20 minutes.
Preheat your grill now! Then, drain your potatoes and mash them up well.
Add the sweetcorn to your mince & vegetable medley and toss in the gravy granules to thicken it all up. I found this wasn't enough so I added a little cornflour. The last thing you want is watery old mince! Then when its all nice and thick, pop it in a large baking dish.
Top with the mash and your cheeky sprinkling of cheese, then grill until browned.