1) Add the stock cube to 200 ml of boiling water and keep aside to dissolve.

2) Bring a saucepan of water to a boil.

3) Add the potatoes and cook until tender - around 15 to 20 minutes.

4) Drain the potatoes, remove in the saucepan and mash till smooth.

5) Add the butter, parsley and milk, mixing thoroughly. (

6) Add more milk if required)

7) Preheat the oven to 200 C. In a large frying pan, heat a tablespoon of oil.

8) Add the onion, carrots, garlic, green chillies and the bay leaf and fry for 4-5 minutes on medium heat.

9) Add the frozen Quorn mince and the cumin powder and cook for further 5 minutes. Then add in the tomatoes, chopped rosemary and stock. Bring to a boil and turn off the heat.

10) Remove the bay leaf and transfer the Quorn mince to an oven proof dish in a single layer.

11) Add the mashed potatoes on the top, covering the quorn mince and fluff the mash layer with a fork. Lightly brush the surface with a beaten egg. Cook in the oven for 20-25 minutes.

12) * You can also add a layer of grated cheese on top of the potatoes. Skip the egg if using cheese.