- 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, boiled until tender, drained
- 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 Quorn
- 1 x 400g/14oz can cannellini beans, drained and rinsed
- 1 x 400g/14oz can chopped tomatoes
- 1 tbsp tomato purée
- salt and freshly ground black pepper
- sugar, to taste (optional)
- steamed green vegetables, to serve
- Preheat the oven to 190C/375F/Gas 5.
- For 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 to the cooked vegetables 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.
- For the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 8-10 minutes, or until softened.
- Add the garlic, carrot, leek and thyme and continue to fry for a further 4-5 minutes, or until softened.
- Add the vegetarian mince to the pan and fry for a further 2-3 minutes, stirring continuously, or until golden-brown.
- Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine. Bring the mixture to a simmer and continue to simmer for as further 4-5 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 mixture into a large ovenproof dish. Spread the mashed potato and parsnip (or swede) mixture over the filling in a smooth, even layer.
- Transfer to the oven and cook for 18-20 minutes, or until the topping is golden-brown and the filling is cooked through.
- Serve with steamed green vegetables.