Cottage pie with Quorn mince

Add the stock cube to 200 ml of boiling water and keep aside to dissolve.

Bring a saucepan of water to a boil.

Add the potatoes and cook until tender - around 15 to 20 minutes.

Drain the potatoes, remove in the saucepan and mash till smooth.

Add the butter, parsley and milk, mixing thoroughly.

(Add more milk if required) Preheat the oven to 200 C.

In a large frying pan, heat a tablespoon of oil.

Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.

Add the frozen Quorn mince and the cumin powder and cook for further 5 minutes.

Then add in the tomatoes, chopped rosemary and stock.

Bring to a boil and turn off the heat.

Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.

Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork.

Lightly brush the surface with a beaten egg.

Cook in the oven for 20-25 minutes.

* You can also add a layer of grated cheese on top of the potatoes.

Skip the egg if using cheese.