Veggie Pie

Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the carrot, shallot, mushrooms and dried thyme. Season with salt and pepper. Stir together and cook until the veg are softened and slightly coloured, 8-10 mins. Add the garlic and tomato puree and cook for 1 minute more. Stir in the Worcester sauce and allow to evaporate, 1-2 mins.

Meanwhile, once the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm.

When the veggies are soft, add the chopped tomatoes, cannellini beans, vegetable stock paste and water (see ingredients for amount). Bring to a simmer and cook until sauce has reduced by half, 10-12 mins. Season to taste with salt and pepper if needed.

While the veggie bean mixture is simmering, put another large saucepan of water on to boil. Cut the broccoli into florets (like little trees) and grate the cheese. Preheat your grill to high. When the veggie bean mixture has reduced, pour it into an ovenproof dish. Spread the mashed potato on top and scatter over the cheese. Grill the pie until golden on top, about 5-6 mins.