Quorn rainbow cottage pie

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1. Preheat oven to 180°C / Gas Mark 4.
2. Heat the oil in a large pan and gently fry the onions and carrots for 3 - 4 minutes until beginning to soften.
3. Add the Quorn mince, peas, vegetable stock, Worcestershire sauce, tomato puree and thyme.
4. Stir in the cornflour paste, bring to the boil and then reduce to a simmer for 15 minutes. Check seasoning.
5. Meanwhile combine 500g of the mashed potato with the beetroot mash, 1 tbsp milk and mix well.
6. Add 1 tbsp of milk to the mashed potato and remaining 1 tbsp of milk to the mashed sweet potato. Mix well.
7. When cooked, tip the Quorn mince mixture into a large oven proof serving dish.
8. To make the rainbow topping pipe or spoon alternate lines, on the diagonal, of beetroot mash, sweet potato mash and mashed potato.
9. Bake in the oven for 20 - 25 minutes or until the topping is golden brown.

Tip: As an alternative try using mashed parsnip. Find out more about Quorn mince Looking for a vegetable wholesale supplier? Click the link to find out how we can help you.