4 tbsp olive oil

1 ¼kg beef mince

2 onions, finely chopped

3 carrots, diced

3 celery sticks diced

2 garlic cloves, finely chopped

1 tbsp tomato purée

4 tbsp g/f Worcestershire sauce

few thyme sprigs

4 bay leaves

6tbsp G/F gravy powder

For the mash:

1.8kg potatoes peeled and chopped,

225ml vegan cream( soy, almond, oat) or MYLK ( Rebel ).

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1. Heat 2 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned.

2. Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, diced carrots and diced celery sticks and cook on a gentle heat until soft, about 20 mins.

3. Add 2 finely chopped garlic cloves and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

4. Add 4 tbsp Worcestershire sauce, a few thyme sprigs, 2 bay leaves and gravy powder.

5. Bring to a simmer and cook, uncovered, for 45 mins.

6. By this time the gravy should be thick and coating the meat.

7. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little.

8. Season well, then discard the bay leaves and thyme stalks.

9. Meanwhile, make the mash.

10. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

11. Drain well, then allow to steam dry for a few mins.

12. Mash well with the 225ml cream or MYLK, then season with freshly grated nutmeg and some salt and pepper.

13. Spoon the meat into 2 ovenproof dishes.

14. Pipe or spoon on the mash to cover.

15. Heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins.