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Bean Quorn Hotpot

Bean Quorn Hotpot

Suitable for vegetarians

Allergens

Egg, Barley, Celery, Gluten, Fish, Milk

Ingredients

ingredients
Item Quantity Allergen
Vegetable Oil 50ml
Onions 250g
Quorn Mince 680g Egg, Barley
Potatoes 1.3kg
Baked Beans 840g
Water 15ml
Vegetable Bouillon 20g
Tinned Chopped Tomatoes 1kg
Worcestershire Sauce 20ml Gluten, Fish, Barley
Salt 2g
Pepper 3g
Cornflour 25g
Cheddar Cheese 170g Milk
Parsley (Fresh) 5g

Method

  • Heat oil and fry onion gently for 5 minutes.  Add Quorn mince and continue to fry for a further 5 minutes. Stir in tinned tomatoes, baked beans, vegetable stock and Worcester sauce and season.  Bring to the boil, reduce the heat and simmer, covered, for 15 minutes. Mix cornflour with water to form a paste and add sufficient amount to the Quorn mixture to thicken the sauce
  • Spoon Quorn mixture into an ovenproof dish. Arrange thinly sliced potatoes to cover and top with grated cheese
  • Bake at 190C/350F/Gas Mark 5 until potatoes are cooked and browned

Info