This shepherdless pie is a vegetarian version of the British classic made with cannellini beans, mushrooms and butternut squash.
For the mash:
Peel and cut the potatoes into even-sized chunks. Steam or cook in boiling water until tender, about 15–20 minutes.
Put the spring onions and milk in a small saucepan and simmer very gently, covered, for about 5 minutes.
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:
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.
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.
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