1. 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. 
  2. 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. 
  3. Pour the mince into a 1.5 litre ovenproof dish.  
  4. Top with the mashed potato and then sprinkle with grated cheddar. Alternatively replace the regular potatoes with sweet potatoes for a lighter mash.
  5. Bake for 30 minutes or until golden brown on top. 
Cooking Time: 60 mins
  • 1 finely chopped onion 
  • 3 diced carrots 
  • 2 crushed garlic cloves 
  • 400g Meatless Farm mince 
  • 150ml red wine 
  • tbsp Worcestershire sauce 
  • 400g tin chopped tomatoes 
  • 1½ tbsp tomato purée 
  • a large handful of torn fresh basil leaves 
  • a pinch of sugar 
  • 100ml water 
  • 800g mashed potato 
  • 50g grated mature cheddar