Add the whole block of Meatless Farm Mince without breaking it. Remove the paper.
Let it brown underneath without touching. This will take about 3 minutes.
Turn the block and break it up by squeezing with your utensils from either end.
Add a pinch of salt and another tablespoon of oil. Keep cooking until the strands are brown all over to get the best bite. Tip onto a plate.
Warm a tablespoon of oil to the pan.
Add the onion, garlic, celery and carrot. Fry for 5 minutes until the onions are soft.
Add the flour and tomato puree – these act as thickeners for your sauce. Stir through.
Add the Meatless Farm Mince, stock, red wine, dried sage, dark soy, bay leaf and a pinch of salt and pepper.
Simmer for 10 minutes, stirring occasionally, until reduced, dark and thick. If your gravy is too thin, the potato topping will sink into it.
Season to taste and remove the bay leaf.
Make the topping
While your filling is simmering, put the potatoes in a large pan of water, bring to the boil then simmer for 10-15 minutes until a butter knife slides into one easily.
When your potatoes are done, drain them and return them to the pan.
Add the vegan margarine and milk.
Mash until smooth and season to taste.
Assemble your vegan cottage pie
Preheat your oven to 200C (180C fan).
Grease your roasting tray and add the cooked filling
Spoon the potato over the top of the filling. Add texture with a fork and scatter with pepper.
Bake for 20-25 minutes or until golden and bubbling.
If you have any leftover pie, allow it to cool and then either cover the dish well or transfer the leftovers to a sealed container and place in the fridge within 2 hours of making. It should keep for 3-5 days.