Shepherds Pie

1Kg potatoes
300g quorn
3 medium carrots grated
1/2 a sauteed chopped onion
100g peas
1.5 pint of gravy
Salt
Pepper
Sunflower spread (Optional)

Peel, slice and steam or boil the potatoes, then mash with a bit of salt, pepper and sunflower spread and leave to one side.

Meanwhile, stir fry the quorn, peas and carrots for a 3-5 min and add the gravy.

Put the quorn mixture into an oven dish, cover with mashed potatoes and bake in a hot oven (200 C ) for 45 min.

This dish can be made a day or two before you need it, stored in the fridge and then baked on the day.