The cupboards were bare… a Quorn, mushroom and bean pie

It was Thursday evening, the shopping had been eaten, the cupboard was bare and there was an echo in the fridge. I threw this together and it was the best thing they’d eaten for a while. The lesson being that sometimes the nicest looking recipes taste dull and something that comes from inspiration and a lack of ingredients is the tastiest dish you’ll cook all month.

Ingredients

Spuds… floury ones for mash

A bag of spinach

A small tray of closed cup mushrooms, preferably Chestnut

Half a bag of Quorn mince (Son is veggie and we always have some of this in the freezer. It’s low fat and full of protein)

Two onions

A tin of Cannelleni beans or the same quantity soaked overnight and boiled until soft.

Butter and half a cup of milk

Plain flour

Two stock cubes, veggie or chicken if you are of the carnivorous persuasion.

Thyme and nutmeg, salt and pepper

Method

Boil some spuds for mashed potatoes, enough to cover a good sized casserole or oven dish with about an inch of mash. The recipe is here

Dice the onions finely and fry them in a knob of butter until they are soft and translucent.

Dice the mushrooms into chunks, add to the onions and cook for another few minutes until the mushrooms are soft.

Sprinkle a tablespoon of flour over the mushroom and onions and mix in well.

Add the Quorn (straight from the freezer) and drained cannellini beans and let the mix cook down over a low heat.

Dissolve two stock cubes in half a pint of water and add this to the pan. Cook for a few more minutes until the liquid thickens, then sprinkle some thyme and season with salt and pepper.

Empty the spinach into a big pan and wilt it over a low heat until it turns into green mush.

Add the spinach and a pinch of nutmeg to the mash and mix in well.

Put the Quorn, beans and mushroom mix into a casserole and cover it with the mashed potatoes. Fluff the surface of the mash with a fork.

Put the casserole into a preheated oven at 180 degrees and cook for twenty minutes or until the fluffed mash starts to brown.

Serve, eat and enjoy.

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