Step 1

Place the onion and garlic cloves in a food processor and blitz to make a very fine paste.

Step 2

Spray a large, deep, frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic paste and cook for 5 minutes, stirring.

Step 3

Meanwhile, blitz the peppers, carrot, celery, mushrooms and courgettes to make a very fine paste. You may need to do this in batches depending on the capacity of your food processor.

Step 4

Add the vegetable paste to the onion and garlic in the frying pan and stir to combine. Cook for 10 minutes, uncovered, over a medium heat, stirring occasionally.

Step 5

Blitz the tomatoes until smooth and add to the frying pan with the Quorn mince, sausages, baked beans, Henderson's relish, Marmite, tomato puree, stock pot and balsamic vinegar. Stir well, then cover and simmer for 10-15 minutes over a medium heat, until the mixture is thick. Taste, and season with salt and black pepper, if needed. Place the mixture in a medium ovenproof dish and spread out evenly.

Step 6

Preheat the oven to 180°C. Meanwhile, place the potatoes in a large saucepan with just enough cold water to cover them. Cover with a lid, bring to the boil, then lower the heat and simmer for 20 minutes or until soft when tested with a sharp knife.

Step 7

Drain the potatoes well and mash until smooth. Mix in the stock and cream cheese and season well with salt and black pepper. Spoon the potato on top of the filling and spread out evenly. Use a fork to texture the top if wished. Sprinkle the Cheddar cheese over the top of the pie.

Step 8

Place on a baking tray in the preheated oven for 20-25 minutes, or until piping hot throughout and golden on top. Serve with Garlic Green Beans or other accompaniment of choice.