Heat the olive oil in a pan and fry the onion and garlic until soft. Add the meat-free mince and cook until browned.
Add the mustard, chopped tomatoes and the herbs, then simmer for 15 minutes.
Preheat the oven to 180°C, fan 160°C, gas 4. Cook the mash to the packet instructions
Place the mince mixture in an ovenproof dish, then top with the mashed potato, covering the meat-free mince evenly. Bake for 25 minutes.
Meanwhile, steam or boil the carrots until tender. Season and serve with the cottage pie.