Here, thought you might like some vegetarian recipes - these are weight watchers ones so they are low in fat high in protein
Was ProPoints® Value: 8
Now ProPoints® Value: 7
Servings: 4
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy
Lots of extra vegetables add flavour, fibre and nutritional value to this vegetarian version of a traditional favourite.
Ingredients
900 g Potatoes, Old, Raw, peeled and quartered
5 spray(s) Cooking Spray, Calorie Controlled
350 g Quorn Mince
1 large Onion, All Types, chopped finely
1 medium Leek, large, chopped finely
1 medium Carrots, Old, Raw, chopped
225 g Swede, or turnip, chopped
1 cube(s) Stock Cube, Vegetable, vegetable, made up with 425ml water
1 teaspoons Mixed Herbs, Dried (as purchased)
3 tablespoons Milk, Skimmed
1 pinch Salt, to season
1 1/2 teaspoons Pepper, Black (Whole, Cracked or Ground), Ground, to season (ground)
Instructions
Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender.
Meanwhile, heat a large non-stick saucepan and spray with low fat cooking spray. Add the Quorn mince, onion, leek, carrot and swede or turnip and cook for about 5 minutes, stirring often. Add the stock and herbs, bring to the boil, then simmer without a lid for 20 minutes. Season to taste.
Preheat oven to Gas Mark 5/190°C/375°F. Drain the potatoes and mash them with the milk and seasoning.
Transfer the Quorn mixture to an ovenproof dish and top with the mashed potato. Bake for 25-30 minutes until thoroughly heated and browned.
Notes
For a variation, make the mash with 450g potatoes and 450g of swede and 1 large carrot - cooking all these vegetables together.