Mouth-watering Quorn Mince with Moroccan style spices & apricots topped with lightly spiced sweet potato mash.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 10 


  • 400g Quorn Mince
  • 2kg sweet potatoes, peeled and roughly chopped
  • 40g butter
  • 1⁄4 tsp cinnamon, optional
  • 2 tbsp vegetable oil
  • 300g onions, finely diced
  • 200g carrots, finely diced
  • 1 tbsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ras el hanout
  • 60g tomato puree
  • 1 tin chopped tomatoes
  • 40g dried apricots, chopped
  • 500ml vegetable stock
  • 150g frozen peas
  • 20g cornflour, mixed to a paste with water
  • Seasoning



  1. Preheat the oven 180°C / Gas Mark 4.
  2. Place the sweet potatoes in a large pan of boiling water and simmer for 12 - 15 minutes or until tender, then drain. Return the sweet potato to the pan with butter, seasoning and cinnamon if using and mash.
  3. Meanwhile heat the oil in a pan, add the onion and diced carrot and fry gently for 5 minutes.
  4. Add the Quorn Mince and dry spices and cook gently for 2 - 3 minutes. Stir in the remaining ingredients, bring gently to the boil then simmer for 5 minutes.
  5. Divide the Quorn Mince mixture between 10 individual ovenproof dishes, top with the sweet potato mash and fluff up with a fork. Cook for 20 minutes or until the topping is golden and crisp.


Hints & Tips

Try making the mash with parsnips and roasted cumin seeds as an alternative.

Nutritional Information Per Serving

Energy: 282kcal
Fat: 8.4g
Saturates: 2.8g
Sugar: 19g
Salt: 0.89g

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