In a large pan add diced onion, carrot, celery and mushrooms and cook until golden brown and soft. Then, add the tomato puree and cook for a further 2 minutes, then add garlic puree. Add 1 tin of Heinz Beanz. With the remaining tin, drain the sauce and use this sauce to mix into the onion, carrot and celery mix, setting the remaining beans aside. Next, add a glass of red wine and a tin of Heinz tomato soup and continue to cook your mixture for another 20 minutes until thick and rich

To make the potato bean mash, remove the flesh of the baked potatoes and place in a bowl with drained Heinz Beanz. Roughly mash with a potato masher, seasoning with salt and half of the vegan cheese.

In a large ovenproof dish, add the vegan cottage pie filling, top with the potato beans mash, and sprinkle over the remaining vegan cheese. Place in a 200C oven for 30 to 40 minutes.

Garnish the cottage pie once cooked with finely chopped parsley.

Balsamic roasted sprouts
preheat oven to 425°F (220ºC).

Slice the stem off of the Brussels sprouts and then halve them.

On a prepared baking sheet, spread out the brussels sprouts, cover in the Heinz Made for Veggiez Balsamic & Rosemary sauce, and bake for 15-20 minutes. Allow to cool for 5 minutes before serving.