1. Heat the oil in a pan on a medium to high heat. Add the onion and carrots and fry for 10 minutes.

2. Add the broccoli, garlic, rosemary and fry for a further 5 minutes.

3. Tip in the tin tomatoes, frozen peas & 300ml of boiling water, season with salt and pepper, reduce the heat and simmer with the pan lid on preferably.

4. Meanwhile whilst the vegetable mixture is simmering, boil the potatoes for 15-20 mins until tender. Drain, then place back in the saucepan and mash. Stir through the milk to reach a fairly soft consistency followed by the ricotta cheese.

5. Pre heat the oven to 180 degrees and transfer the vegetable mixture into a large oven proof dish, add the mash evenly on top and place into the oven for 40 minutes.

6. Remove the pie from the oven and sprinkle the cheddar cheese on top and place back in the oven for 5 minutes until the cheese has melted.