Peel and roughly chop up the raw vegetables until they are quite fine. Keep the mushrooms separate at this stage.

Remove rosemary leaves from stalk.

Place large casserole/stew dish on the hob, with 2 lugs of olive oil. Add the vegetables, except for the mushrooms, add the rosemary and bay leaves too.

Stir the raw vegetables for around 10 minutes, until soft. Then add the mushrooms.

Stir the mushrooms into the soft vegetables and cook for another few minutes.

Stir in the Quorn mince with a wooden spoon.

Add the mustard and Vegemite and give it a good stir, the Vegemite can be quite thick and gloopy.

Add the vegetable stock cube to the litre of boiling water and give it a good stir.

Add half the stock to the vegetables and give it a good stir.

Add the glass of red wine and stir.

Bring to the boil.

Turn the heat down and simmer the mixture for around 30 minutes, then you need to add the rest of the stock.

Simmer gently for another 15 minutes. Whilst we make the potato layer.

Peel all the potatoes and cut them into cubes.

Add them to a pan of boiling water.

Boil the potatoes for around 10 minutes, or until soft.

Drain the potatoes in a colinder and place back in the pan.

Mash the potatoes with the butter and add a splash of milk too.

Once the potatoes are mashed, add more milk if you want it creamier.

When the mash is ready and you are happy the bottom layer has stewed for long enough, place into baking dishes (I used Jamie Oliver's pie dish) and spread the mash on top.

Using a fork scrap a criss cross pattern in to the mash.

Add a few springs of rosemary on top.

Bake for 25 minutes and serve.