>> source: https://www.bbcgoodfood.com/recipes/cottage-pie
>> servings: 10
>> time: 2 hours 25 minutes

Heat @olive oil{1%tbsp} in a #large saucepan{} and fry @Quorn mince{1250%g} until browned — you may need to do this in batches. Set aside as it browns.

Put the other @olive oil{2%tbsp} into the pan, add @onions{2} finely chopped, @carrots{3} chopped, and @celery sticks{3} chopped and cook on a gentle heat until soft, about ~{20%minutes}.

Add @garlic cloves{2} finely chopped, @plain flour{3%tbsp}, and @tomato puree{1%tbsp}, increase the heat and cook for a few minutes, then return the Quorn mince to the pan.

Pour over @red wine{1%large glass} (optional) and boil to reduce slightly before adding @vegetable stock{850%ml}, @Worcestershire sauce{4%tbsp}, a few @thyme sprigs{}, and @bay leaves{2}.

Bring to a simmer and cook, uncovered, for ~{45%minutes}. The gravy should be thick and coating the mince. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. Cover @potatoes{1800%g} peeled and chopped in salted cold water in a #large saucepan{}, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes.

Mash well with @milk{225%ml}, @butter{25%g}, and three-quarters of @strong cheddar{200%g} grated, then season with @freshly grated nutmeg{} and salt and pepper.

Spoon the mince into 2 #ovenproof dishes{}. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

Preheat #oven{} to 220°C/200°C fan and cook for ~{25%minutes} to ~{30%minutes}, or until the topping is golden.