Ingredients

• 500g/1lb 2oz floury potatoes
• such as King Edward or Maris Piper
• peeled
• cut into pieces
• 300g/10½oz parsnips or swede
• peeled
• cut into pieces
• knob of butter
• splash milk
• salt and freshly ground black pepper
• 1 tbsp rapeseed or groundnut oil
• 1 onion
• peeled
• finely chopped
• 1 garlic clove
• peeled
• crushed to a paste with the edge of a knife
• 1 large carrot
• peeled
• finely chopped
• 1 leek
• trimmed
• thinly sliced
• 2 tsp chopped fresh thyme leaves
• 300g/10½oz vegetarian mince
• fresh or frozen
• 400g/14oz can cannellini beans
• drained and rinsed
• 400g/14oz can chopped tomatoes
• 1 tbsp tomato purée
• sugar
• to taste (optional)
• salt and freshly ground black pepper
• steamed green vegetables
• to serve

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• To make the topping
• place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes
• or until tender. Drain well.
• Add the butter and mash using a potato masher or ricer. Add the milk
• a little at a time
• and continue to mash until smooth. Season
• to taste
• with salt and freshly ground black pepper. Set aside.
• To make the filling
• heat the oil in a large pan over a low to medium heat. Add the onion and fry for 10 minutes
• or until softened. Add the garlic
• carrot
• leek and thyme and continue to fry for a further 5 minutes
• or until softened. Add the vegetarian mince to the pan and fry for a further 3 minutes
• stirring continuously
• or until golden-brown.
• Add the drained cannellini beans
• chopped tomatoes and tomato purée and stir well to combine. Simmer for 5 minutes
• or until the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed.
• Spoon the filling into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth
• even layer.
• Bake for 20 minutes
• or until the topping is golden-brown and the filling is cooked through. Serve with steamed green vegetables.