High Protein Cottage Pie

Start the filling

1. Heat the olive oil in a large deep frying pan or wide saucepan over a medium heat
2. Add the onion, carrot and celery with a generous pinch of salt and cook for 10-12 minutes until very soft and lightly golden
3. Add the garlic and thyme and cook for 1-2 minutes until fragrant
4. Stir in the tomato purée and cook for 2 minutes until darkened slightly

Simmer filling

1. Add the soy sauce and Marmite or miso if using
2. Pour in the stock and add the dried soy mince directly into the liquid and stir through
3. Bring to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the mince has fully rehydrated, absorbed the flavour and the sauce is thick and spoon coating
4. Add the gravy granules and peas in the final 2 minutes
5. Taste and season generously with salt, plenty of pepper and MSG if using

Make the mash

1. While the filling simmers add the potato chunks to a large pot of cold salted water
2. Bring to the boil then add the cauliflower florets and cook together for a further 12-15 minutes until both are completely tender
3. Drain well and leave to steam dry in the colander for a few minutes
4. Return to the pan over a low heat and mash well
5. Beat in the butter, milk, cheddar and nutritional yeast until smooth and creamy
6. Season well with salt, pepper or more nutritional yeast

Assemble and finish

1. Preheat the grill to high
2. Spoon the filling into a baking dish and spread the mash evenly over the top
3. Scatter over the grated cheese
4. Place under the grill for 6-8 minutes until the top is golden, bubbling and catching at the edges
5. Serve immediately