Veggie Shepherd's Pie (v)

Meanwhile, halve, peel and finely slice the red onion. Roughly chop the chestnut mushrooms. Halve the pepper, remove the core and seeds and slice into thin strips. Trim the carrot then coarsely grate (no need to peel). Roughly chop the sundried tomatoes.

Heat a drizzle of oil in another large saucepan on medium heat. When hot, add the onion, mushrooms, pepper and sundried tomatoes. Season with a pinch of salt and pepper. Cook, stirring occasionally until soft and starting to brown, 6-7 mins. Whilst the veggies cook, drain and rinse the chickpeas in a sieve. Grate the cheddar cheese.

Stir the dried oregano into the veggies, then add the Worcester sauce and cook for 1 minute more. Pour in the finely chopped tomatoes. Add the stock pot and stir well to make sure it's dissolved. Stir in the grated carrot and the chickpeas then lower the heat until the mixture is simmering and cook with the lid off until the sauce is thick and tomatoey, 10-12 mins.

When the potato is ready, drain in a colander and return to the pan off the heat. Add a knob of butter (if you have some) and the Italian style grated cheese and mash with a potato masher until smooth. Season with salt and pepper. Preheat your grill to its highest setting.