Ingredients:

  • 1 tablespoon olive oil
  • 150 g chestnut mushrooms, chopped
  • 2 medium carrots, halved lengthways and sliced thickly
  • 1 small leek, sliced fairly finely
  • 150 g Quorn mince
  • 1 vegetable stock cube
  • 400 g tin chopped tomatoes
  • 1 tablespoon tomato puree
  • Salt and pepper, to taste
  • 1 kg baking potatoes, peeled and chopped into small chunks
  • 20 g butter
  • A splash of milk
  • 100 g mature cheddar cheese, grated (75g for the mash, 25g for topping)
  • Peas and/or sweetcorn, for serving

Instructions:

  1. Preheat the oven to 200°C (180°C fan) / gas mark 6 / 400°F.
  2. Peel, chop, and boil the potatoes in salted water for 15-20 minutes, until soft.
  3. Heat olive oil in a frying pan over high heat. Add chopped mushrooms and fry until they begin to brown. Reduce heat, add sliced carrots and leeks, and sauté for 3-4 minutes until softened.
  4. Stir in Quorn mince, season with black pepper, and crumble in the vegetable stock cube. Fry for 1 minute. Add the tin of chopped tomatoes and half a tin of water, along with the tomato puree. Stir well. Bring the mixture to a boil, then lower heat and simmer for 5 minutes.
  5. Drain the boiled potatoes and return to the saucepan. Mash with butter, a splash of milk, 75g of cheddar cheese, and season with salt and pepper.
  6. Spread the tomato and Quorn filling in the bottom of a deep oven-proof dish. Top with the mashed potato, smoothing it out. Sprinkle remaining cheddar cheese on top.
  7. Place in the oven and bake for 15 minutes, or until the top is bubbling and golden brown.
  8. While baking