Vegan Shepherd's Pie

1. For the filling, peel and roughly chop the onions, carrots and celery and fry in a pan with the rosemary for about 20 minutes over a low heat until lightly caramelised.

2. Add the flour, peas and mince alternative and pour in 1.5 litres of water. Bring to the boil, then put the lid on and simmer gently for 40 minutes, or until a stew-like, not too runny consistency is achieved. Stir occasionally.

3. For the topping, cook the potatoes in boiling salted water until soft. Then drain, allow to evaporate, peel and roughly chop. Add the butter and cream alternative and mash well. Fold in half of the cheese alternative and season with salt and pepper. Leave to cool completely.

4. Preheat the oven to 200 °C top/bottom heat.

5. Coat a baking dish with margarine or oil and sprinkle with breadcrumbs and rosemary needles.

6. Pour in the filling and smooth it out. Then spread the mashed potato on top and sprinkle with the remaining cheese alternative. Sprinkle with breadcrumbs and drizzle with oil.

7. Bake in the oven on the bottom shelf for 1 hour until golden brown.