Vegetable pie (vegan cottage pie)

Peel and chop potatoes and boil for 20 minutes

Preheat the oven to 180 degrees.

Chop all of the veg and put on to boil for 15 minutes.

Drain the potatoes and mash with dairy free butter and pepper.

Drain the veg but save the water. Place back on the heat and add the garlic, tomato purée and make up some bistro with the water you’ve just drained off from the veg. Stir well.

Add your veg to an oven proof dish and layer the mash on top. Add some vegan cheese if you like. Place in the oven for 30-45 minutes until golden brown.