Peel the potatoes, cut in half and bring to the boil in a large pan of salted water for around 20 minutes until tender. Drain and set aside to cool.

Meanwhile spray a large pan with fry light over a medium heat, soften the onions with a pinch of salt for five minutes or so and then add the garlic and cook for another minute.

Stir in the chopped pepper, grated carrot and sliced mushrooms, giving it all a good stir before adding the chopped tomatoes and passata and stirring again.

Add the soya mince, bring the heat up so it's all bubbling then turn down to a simmer with the lid on for 20 minutes. 

Slice the cooked potatoes at about pound coin thickness.

Spoon the veggie bolognese into the bottom of an ovenproof dish, then arrange the potato slices on top. Spray liberally with frylight, season with salt and pepper, then finally scatter with the grated cheese and dried oregano.

Spark up the grill and place it underneath until the cheese is golden and melted. Serve immediately with steamed veggies on the side.