Name Moroccan Pie

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  • Serves: 4
  • Complexity: medium
  • kcal: 2 Sins on Green, 8 Sins on Original
  • Origin: African
Moroccan Pie

Ingredients

  • Fry Light, for spraying
  • 1 large onion, finely chopped
  • 350g pack Quorn Mince
  • 1 garlic clove, crushed
  • 1" piece root ginger, finely chopped
  • 1 tbsp each of ground coriander, cumin & paprika
  • 1 tsp cinnamon
  • salt & ground black pepper
  • 426ml / 3/4 pt stock made with Vecon
  • 113g/4 oz apricots, fresh, stones removed & chopped
  • juice of 1/2 lemon
  • Topping:
  • 681g/1 1/2 lb waxy potatoes (eg, Maris Peer or Charlotte), unpeeled & cubed
  • large pinch of saffron
  • 1 tbsp olive oil
  • 1 tbsp very low fat natural fromage frais
  • 1 garlic clove, crushed
  • pack of freshly chopped coriander

Spray a non-stick saucepan with Fry Light and cook the onion for 10 minutes. Add the Quorn Mince and cook for approximately 10-15 minutes until browned. Stir in the garlic, ginger and spices and season to taste. Pour the stock over the mixture, bring to the boil, cover and simmer for 10 minutes, adding a little water if necessary so that the mixture remains moist. Stir in the apricots and continue simmering for 15 minutes. Add the lemon juice and season to taste. Transfer the mixture into an ovenproof dish. Meanwhile, to make the topping place the potatoes in a large pan of water add salt and the saffron, bring to the boil and simmer for 10-15 minutes until tender. Drain and mash roughly using a fork. Stir in the olive oil, fromage frais, garlic and coriander. Spread the topping over the Quorn mixture and bake in a preheated oven at 200 C, 400 F, Gas Mark 6 for 30 minutes until the potatoes are crisp and golden.

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