Heat a glug of olive oil in a large frying pan, then add the chopped onion and diced carrots. Fry for 5-8 minutes until soft. Add the crushed garlic and The Meatless Farm Co mince, continue to fry for 5 minutes or until most of the mince has browned off.
Add the red wine and boil for 2-3 minutes, then add the Worcestershire sauce, chopped tomatoes, tomato purée, fresh basil, sugar and 100ml water. Simmer gently for 10 minutes. Heat the oven to 200°C/180°C fan/gas 6.
Pour the mince into a 1.5 litre ovenproof dish.
Top with the mashed potato and then sprinkle with grated cheddar. Alternatively replace the regular potatoes with sweet potatoes for a lighter mash.