Quorn & Vegetable Hot Pot

  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4-5 1x
  • Category: Dinner
  • Cuisine: One Pot Meals


Quorn & Vegetable Hot Pot. The ultimate comfort food meal, perfect for Autumn and Winter but easy enough to whip up mid week!


  • 750g Maris Piper potatoes
  • 1/2 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 carrots, finely chopped
  • 1 celery, chopped
  • 200g button mushroom
  • 1 family pack Frozen Quorn Mince
  • 500ml water
  • 50g tomato puree
  • 1 tbsp vegetable gravy granules
  • 1 red wine stock pot
  • 75g grated cheddar cheese


  1. Wash the potatoes well and then cut into slices about a pound coin in thickness. Add to a pan of boiling water and simmer on the hob for 10 minutes.
  2. In a large casserole dish add the oil and onion and cook for 2-3 minutes until the onion has softened.
  3. Add the carrots, celery and mushrooms and fry for another 3-4 minutes. Add the Quorn Mince and stir well.
  4. Add the water, tomato puree, gravy granules and stock pot and mix again. Leave to simmer for about 12 minutes.
  5. Once the potatoes are cooked, drain them well then add to the top of the Quorn and vegetable mixture in the casserole dish. Finally sprinkle on the grated cheddar cheese.
  6. Cook in the oven at 180c for 20 minutes.
  7. Serve immediately with some green veg.


Leftovers can be kept in a sealed container in the fridge for 48 hours and reheated until piping hot throughout.