Quorn ‘Steak’ Pie with broccoli and baby potatoes

Step 1: Quorn, vegetables and sauce
  • Add some oil to a casserole dish and place over medium heat.
  • Brown Quorn ‘meat’ and season with a pinch of salt, then take out and set aside.
  • Add a little oil to the same dish, fry onions and carrots with a pinch of salt.
  • Add Quorn back in the dish along with the sauce, continue to cook on the hob until carrots are soft and everything is fully combined. (if the sauce gets too thick, add a little water.)

Step 2: Baby potatoes (same time as step 1)
  • Cut the potatoes to a smaller size if you prefer.
  • Boil them in a pan of cold water until they are soft. 
  • Season with a pinch of salt and drizzle with a little olive oil.

Step 3: puff pastry (starts the same time as step 2)
  • Brush the puff pastry with a little beaten egg.
  • Lay them individually on a baking tray and cook in an oven at 180C for around 15 minutes or when they are risen and golden brown.

Step 4: Broccoli
  • Add a little oil to a wok or frying pan and place over a medium to high heat.
  • Add in broccoli, season with salt and stir continuously for 1 minute.
  • Add a little water, just to cover the bottom of the pan, and cook with lid on until the vegetables are tender.