Heat the oil in a large frying pan, then add the chopped onion and diced carrots, fry for 3 – 4 minutes before adding the garlic, the Meatless Farm Mince and the herbs, continue to fry for 8 – 10 minutes until the mince has browned off.
Add the red wine, Worcester sauce, Marmite and vegetable stock. Simmer gently for 10 minutes.
Meanwhile cook the potatoes in a large saucepan of boiling salted water until tender, about 15 -20 minutes. Heat the oven 190°C/170°C Fan/Gas Mark 5.
Mix the cornflour with 1 tsp cold water and add to the mince mixture to thicken slightly, then add the peas. Pour the mixture into a 1.5/2 litre ovenproof dish.
Drain and mash the potatoes with the spread and milk, season and top over the cottage pie base. Sprinkle with grated cheese. Bake in the oven for 30 minutes or until golden brown.