Quorn mince, carrot and mushroom pie

Zero points for presentation, but up there on taste at least!

I made this for a dinner yesterday even though we’re trying to be good because it was Monday, and we had a few wake ups from a coughing Imogen the night before, and it was raining. This is the perfect comfort food for when you’re cold and tired in my opinion!

Ingredients: (there’s a lot of leeway with this so it really can depend on your preference)

  • Bag of quorn mince
  • 2 medium sized carrots, washed and chopped
  • 4 good sized mushrooms washed and chopped
  • Frozen chopped onions approx 250g
  • 2 vegetable oxo cubes
  • Cornflour to thicken
  • Boiling water
  • Package of shortcrust pastry


  • Add the onions, carrot and mince to a pan and simmer until the carrots are softened
  • Add the oxo and water to just covering the ingredients
  • Mix the cornflour with some cold water to make a paste, then add to the mix stirring continuously
  • Leave to simmer until it thickens to a gravy
  • Roll out your shortcrust pastry, and put it into a pie tin overlapping the edges to allow for shrinking. You can use baking beans, or prick the base with a fork to stop it from puffing up.
  • Once lightly browned, trim the edges, then fill the base with the mixture and add a lid if you have enough pastry, or make patterns if not (I ran out so went for the lattice look)
  • Put back into the oven until the top has browned, then remove and serve!
I think I need to invest in a pie knife, but it looked good in the tin at least!

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