Veggie shepherd’s pie

For the mash

1. Peel and cut the potatoes into even-sized chunks. Steam or cook in boiling water until tender, about 15–20 minutes.
2. Put the spring onions and milk in a small saucepan and simmer very gently, covered, for about 5 minutes.
3. Drain the potatoes and return them to the pan to dry out over a low heat. Roughly mash, then stir in the onions with their liquid, a knob of butter and the mustard.

For the pie filling

1. Heat the olive oil, add the carrot, thyme, squash, mushrooms, beans, salt and pepper and passata and over a gentle heat cook until the vegetables start to soften. Take out the sprig of thyme, add the cream and stir through.

To finish

1. Pre-heat oven to 190ºC/375ºF/gas mark 5. Spoon the mixture into a casserole dish, top with the mash and grate a layer of cheese on top. Heat in the oven for 20 minutes until the cheese has melted and formed a golden crust. Serve with green beans.