onion, chopped finely
carrots, chopped finely
ground black pepper
cornstarch, mixed with 1 tsp cold water
mature cheddar cheese, grated
In a large frying pan, heat olive oil. Add to cook onion and carrots for 4 mins. Add to fry garlic, Meat Free Ground, and herbs until browned.
Add red wine, Worcester sauce, and vegetable stock. Gently simmer for 10 mins.
To thicken mince mixture, add cornstarch.
potatoes, boiled in salted water until tender (20 mins), drained
Mash potatoes with butter and milk.
Preheat oven to 190°C.
In an ovenproof dish, pour cottage pie base. Top with potatoes. Sprinkle grated cheese.
Bake until golden brown (30 mins).