One portion contains six of your recommended five-a-day. Feeds 4.
For gluten-free, use cornflour instead of plain flour, and for dairy-free, substitute the milk for a suitable dairy-free alternative (I love organic almond milk).
Heat 1 tbsp of the oil in a flameproof dish over a medium heat and brown the mince (if using). Add the onions and cook for 10 mins until soft, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic, rosemary, chilli and cumin and cook for 5 mins, stirring regularly, until they begin to soften.
Tip the chopped tomatoes into the vegetables and add half a can of water and mix in. Cover with a lid and simmer for 10 mins. Remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are soft. Season to taste, stir in the peas and cook for 1 min more.
Meanwhile, boil the potato for 20 mins until tender with 2 cloves of garlic. Drain, then place back in the saucepan and mash. Stir through enough milk (you can also use a knob of butter to make it more creamy) to reach a fairly soft consistency, then add the remaining olive oil and season with extra garlic, salt and pepper.
Preheat the oven to 190c. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place in the middle of the oven and bake for 20 minutes, until the top is crisp golden brown. For added Bevliciousness, add grated cheese on top for the last 5 mins.