I love the ease of a slow cooker meal but I’m not a big fan of runny sauces (which is what I often end up with when I cook this way!). I’ve got a split pot slow cooker and usually cook a meat meal on one side and a veggie alternative for me on the other.
What I’ve found is that while the meat juices make for a thin sauce, the liquid on my non-meat side reduces down to produce a lovely thick one – I actually added the cream in this recipe to loosen it up a bit.
Because I cooked this alongside a meat meal I cooked the passata for six hours in total. I’ve given a three-hour cooking time here because that is how long the Quorn needs, and because the sauce had thickened nicely by three hours in when I made it. If you like an extra thick sauce cook the liquid for an hour before adding the quorn.
This can, of course, be made as a meat meal – replace the quorn with chicken and cook on low for six hours. To thicken the sauce mix 1 tbsp flour with some of the sauce and add the mixture to the meal for the last half hour of cooking.
I’ve called this a pie because I dished it up with a pastry topping but it would taste amazing with pasta and garlic bread too, maybe with some grated cheese on the top.
- 4 x Quorn fillets
- 1 onion
- 1 red/orange pepper
- 2 cloves garlic
- 1 x 500g carton passata
- 1 & 1/2 vegetable stock cubes
- 1 tsp English mustard
- 4 x tbsp (60ml) double cream
- 1 pack ready rolled puff pastry
- Slice the onion as pepper and crush the garlic, then place them in the bottom of the slow cooker. Add the Quorn fillets on top.
- Mix the stock cubes with a little boiling water (around 50ml), then add the passata and mustard and mix together.
- Add the passata mixture to the slow cooker and cook on low for three hours.
- Half an hour before the end of the cooking time take the pastry out of the fridge and heat your oven to °180°C.
- Unroll the pastry (keep it on the greaseproof paper provided in the packet) onto a large baking tray and cook for 20 minutes.
- At the end of the cooking time remove the Quorn fillets (you could chop them to serve, although I didn’t bother) and stir the cream into the sauce.
- Dish out the sauce, then the Quorn. Cut the cooked pasty and place on top of the pie mixture.
- Serve with your favourite vegetables.
Equipment needed to make this meal*:
I’ve linked this recipe up to:
*This image contains a link that will take you to Amazon.com. I am a participant in Amazon Services LLC Associates Programme. This means that if you make a purchase from Amazon after clicking on this link I may make a commission which contributes towards the running of this site.