Prepare the Mashed Potatoes

1. Boil Potatoes: Place the potatoes in a large pot of salted water and boil for 15 minutes or until fork-tender.
2. Drain and Steam: Drain the water and allow the potatoes to steam dry in the pot for 5 minutes.
3. Mash: Mash the potatoes with vegan cream and butter. Season with salt and pepper. Cover and set aside.

2. Make the Filling

1. Sauté Vegetables: Heat olive oil in a large pan over medium heat. Sauté the onion, celery, and carrot for 5 minutes until softened.
2. Add Vegan Mince: Stir in the vegan mince and cook for an additional 3 minutes.
3. Create Sauce: Add tomato puree, ketchup, boiling water, and the crumbled vegetable stock cube. Pour in red wine if using, and stir well.
4. Simmer: Add thyme sprigs and allow the mixture to simmer for 15 minutes, stirring occasionally.
5. Finish: Stir in frozen peas and cornstarch to thicken the sauce. Simmer for another 5 minutes. Remove thyme sprigs before assembling.

3. Assemble the Cottage Pie

1. Preheat Oven: Preheat your oven to 170°C (340°F).
2. Layer Filling and Topping: Pour the filling into a large baking dish. Spread the mashed potatoes evenly over the top.
3. Optional: Sprinkle grated vegan cheese and a pinch of sea salt over the mashed potatoes for extra flavor.

4. Bake

1. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown.