Cottage pie with Quorn mince

Ingredients

• 750 g potatoes peeled chopped
• 25 g butter 
• 3 tbsp milk 
• 1 tbsp parsley dried
• 400 g quorn mince 
• 1 medium onion finely chopped
• 1  bay leaves 
• 2  carrots finely chopped
• 4  garlic clove crushed
• 2  to 2 chilies slit green finely chopped
• 2 tsp ground cumin 
• 1 tbsp rosemary leaves fresh chopped
• 400 g canned tomatoes chopped canned
• 200 ml water 
• 1  bouillon cubes canned (You can use chicken or beef if you wish)
• 1  eggs beaten
• 3 servings salt and pepper to taste
• 3 servings cooking oil 

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Add the stock cube to 200 ml of boiling water and keep aside to dissolve.
2. Bring a saucepan of water to a boil.
3. Add the potatoes and cook until tender - around 15 to 20 minutes.
4. Drain the potatoes, remove in the saucepan and mash till smooth.
5. Add the butter, parsley and milk, mixing thoroughly. (
6. Add more milk if required)
7. Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.
8. Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.
9. Add the frozen Quorn mince and the cumin powder and cook for further 5 minutes. Then add in the tomatoes, chopped rosemary and stock. Bring to a boil and turn off the heat.
10. Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.
11. Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork. Lightly brush the surface with a beaten egg. Cook in the oven for 20-25 minutes.
12. * You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.