Cottage Pie

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Butter as required	2 beef stock cubes
125 gm onion (prepared weight)	1 tspn parsley
50 gm celery (prepared weight)	1 tspn tomato purée
75 gm carrot (prepared weight)	Freshly ground black pepper
50 gm meat free mince or 20 gm dried soya mince	225 gm potatoes (prepared weight)
1 tspn plain flour	1 tspn mustard powder

Preheat the oven to 200° C.
If using dried soya mince put mince in a bowl and cover with boiling water for 1 min, then drain.
Finely chop the onion.
Finely chop the celery.
Finely chop the carrot.
Butter an oven dish.
Start to boil the potatoes.

Melt the butter in a large pan and cook onion, celery and carrot until the onion is soft.
Add the mince and cook for 2 min.
Sprinkle the flour evenly and stir into the mince and vegetables.
Add 120 ml of water and crumble in the stock cubes.
Stir in the parsley and tomato purée.
Season with black pepper.
Simmer for 20 min, adding water as needed to stop drying out.
When the potatoes have cooked make a soft mash with butter and milk, and season to taste.
When the mince and vegetables have cooked mix in the mustard powder.
Spoon the mash and vegetables into the oveproof dish.
Cover the mixture with a layer of mashed potatoes.
(Optionally use a fork to make wavy lines on the mash).
Bake in the oven for 20 min.