INGREDIENTS

Serves 6 to 8

• 2 white onions, finely chopped
• 2 carrots, peeled and finely chopped
• 2 sticks of celery, peeled and finely chopped
• 3 cloves of garlic, finely chopped
• 100g mushrooms, finely chopped
• A few sprigs of thyme, finely chopped
• 1 knob of vegan butter
• 1 tbsp tomato puree
• 1kg Meatless Farm Frozen Mince
• 1 litre of veg stock
• 1 tbsp plain flour
• 1 tbsp gravy granules (vegan/vegetarian)
• Splash of soy sauce
• Pinch of sea salt
• Black pepper to taste
• 4 large potatoes, finely sliced to roughly 2mm thickness
• Olive oil

METHOD

1. Preheat your oven to 180C.
2. In a non-stick pan, heat a little oil and the vegan butter, add the onion, carrot, celery, and season with a pinch of salt. Cook for 5 mins over a medium heat.
3. Add the mushrooms, thyme and garlic and cook for a further 4 – 5 mins until everything is nice and soft.
4. Add the tomato puree, stir well and cook for 2 mins.
5. Tip in the mince, cook for 2 mins then stir in the flour, cook for 2 mins.
6. Gradually ladle in the veg stock, a bit at a time, stirring well until combined. Cook for 3 mins, then add the gravy granules.  Stir well and cook for a few mins. Add a little more stock if necessary.
7. Season well with black pepper and add a splash of soy sauce. This will add a lovely dark colour and will improve the flavour massively.
8. Tip the hot pot mix into a deep baking dish and set aside.
9. Take the sliced potatoes and toss with a little olive oil, a good grinding of black pepper and a pinch of salt (if using).
10. Lay the potatoes on top of the mince mixture. Sprinkle the top with some chopped thyme, place in the oven for 30 – 40 mins until the potatoes are cooked and crispy.
11. Serve with some vibrant steamed greens.