Mediterranean Veg Packed Cottage Pie

In the meantime, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve the red pepper and discard the core and seeds. Chop into 2cm pieces. Roughly chop the parsley (stalks and all). Drain and rinse the butterbeans in a sieve.

Pop the aubergine and pepper on a large baking tray. Drizzle with oil, salt and pepper. Roast on the top shelf of your oven until soft and starting to colour, 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. When hot, add the beef mince, fry until browned, 4-5 mins, break it up with a wooden spoon as it cooks. Once browned, add the shallot to the pan, continue to cook until soft, 5-6 mins.

Once the shallot has softened, stir in the garlic, Worcester sauce and tomato puree. Cook for one minute, then pour in the finely chopped tomatoes, water for the filling (see ingredients for amount) and the stock powder. Stir to dissolve the stock. Bring to the boil then reduce the heat and simmer until thick and tomatoey, 8-10 mins. Add the roasted vegetables to the pan once they are out of the oven!

In the meantime, add the butterbeans and hard Italian cheese to the potatoes and mash together with a potato masher until fairly smooth, add a splash of milk if you have some! Stir in half the parsley and season to taste with a pinch of salt and pepper.