Vegan Cottage Pie

Method

1. Warm the oil in a pan over a medium heat.
2. Add the block of Meatless Farm Meat Free Mince without breaking it. Let it brown underneath without touching. This will take around 3 mins. Turn the block.
3. Break it up by squeezing with your utensils from either end.
4. Add a pinch of salt and another tablespoon of oil. Keep cooking until the strands are brown all over to get the best texture. Set to one side.
5. Warm another tablespoon of oil in the pan and add the onion, garlic, celery and carrot. Fry for 5-10 mins until the onions are soft.
6. Add the flour and tomato puree – these act as thickeners for your sauce. Stir through. Add the Meatless Farm Mince back to the pan along with the stock, red win, dried sage and seasoning. Add in the dark soy and bay leaf and simmer for 10 mins, stirring occasionally, until reduced, dark and thick.
7. If your gravy is too thin, the potato topping will sink into it. Season to taste and remove the bay leaf.
8. While your filling is simmering, put the potatoes in a large pan of water, bring to the boi then simmer for 10-15 mins until a butter knife slides into one easily.
9. When your potatoes are done, drain them and return to the pan. Add the spread and milk, then mash until smooth. Season to taste.
10. Pre-heat your oven to 200C and grease a roasting tray. Add the cooked filling and then spoon the potato over the top. Add texture with a fork and then scatter with pepper. Bake for 20-25 mins until golden and bubbling.
11. Serve with lightly steamed veg.