Vegan shepherd’s pie

1 Bring a large pan of water to the boil, then add the potatoes, kumara, squash and garlic and boil for 10-12 min until tender. Drain, then return to the pain. Add the dairy-free milk and spread and mash until smooth.

2 Meanwhile, heat 2 teaspoons of the olive oil in a large non-stick frying pan over a medium-high heat. Add half the mushrooms and cook, stirring, for 5-7 min until golden and tender. Remove from the pan, then repeat with another 2 teaspoons oil and the remaining mushrooms, and set aside.

3 Heat the remaining oil in the same frying pan over a medium heat. Add the onions and celery and cook, stirring occasionally, for 8 min or until they soften. Add the flour, rosemary, half the thyme, a little nutmeg and the mustard, then stir to coat. Add the stock, soy sauce and mushrooms. Bring to a boil, then reduce the heat to medium-low. Simmer the mixture, uncovered, for 15 min or until the vegetables are tender. Stir in the frozen peas and allow to heat through.

4 Heat the grill to high. Transfer the mushroom mixture to a 1.5-litre baking dish and top with the mash, spreading it roughly over the surface. Grill for 10 min or until the mash browns slightly. Serve sprinkled with the remaining thyme.