Vegan cook-along

• 4 tablespoons Vegan Butter
• 2 onions, thinly sliced
• 2 celery sticks, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons tomato purée
• 400g (140z) plant mince
• 700ml (1¼ pints) vegetable stock
• 150ml (5fl oz) red or white wine
• 1 tablespoon mushroom ketchup or vegan Worcestershire sauce
• 1 teaspoon balsamic glaze
• 3 sprigs of thyme, leaves only
• 2 sprigs of sage, finely chopped
• 1 tablespoon cornflour
• 1 tablespoon water
• 400g 1402) small potatoes, scrubbed well and sliced salt and pepper

1. Preheat the oven to 190°C (375°F), Gas Mark 5.

2. Melt 2 tablespoons of vegan butter in a large casserole over medium heat. Add the onions, celery and carrot and sweat for 10 minutes, until softened.

Add the garlic and tomato purée and cook for another 2 minutes.

3. Stir in the plant mince, vegetable stock, wine, mushroom ketchup or vegan Worcestershire sauce and balsamic glaze.

4. Add the thyme and sage.

5. In a small bowl, mix the cornflour and measured water. Add to the mixture and simmer for 5 minutes, until thickened.

6. Layer the potatoes over the filling. Brush with the remaining 2 tablespoons of vegan butter. Cover loosely with foil or a lid and bake for 20 minutes.

Uncover, then bake for another 15 minutes, until the liquid has reduced and the potatoes are tender.

7. Serve and dig in!