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Heat oil and fry onion gently for 5 minutes. Add Quorn mince and continue to fry for a further 5 minutes. Stir in tinned tomatoes, baked beans, vegetable stock and season. Bring to the boil, reduce the heat and simmer, covered, for 15 minutes. Mix cornflour with water to form a paste and add sufficient amount to the Quorn mixture to thicken the sauce.
Spoon Quorn mixture into an ovenproof dish. Arrange thinly sliced potatoes to cover and top with grated cheese.
Bake at 190C / 350F / Gas Mark 5 until potatoes are cooked and browned.