• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Rehydrate your soy mince according to the packet instructions if using dried mince

To make the topping

• Peel and chop a medium swede and 2 large potatoes. Chop the swede smaller than the potato as it takes a bit longer to cook.
• Place in a large pan of water, bring to the boil and cook until soft.
• Drain and mash with a little vegan butter, a dash of plant milk and some salt and pepper.

To make the filling

• Heat 1 tbsp sunflower oil in a large saucepan. Add a chopped onion and 2 diced carrots and sauté for 10 minutes until soft and the onion is turning golden brown.
• Add 2 cloves of crushed garlic, stir and cook for one minute.
• Add 1 tsp dried mixed herbs, 200g soy mince, 1 tbsp marmite and 1 tbsp soy sauce and 2 tbsp nutritional yeast. Stir well.
• Cook for 5 minutes or until until the soy mince has browned slightly.
• Then add a tin of chopped tomatoes, 1 tbsp tomato puree and 100ml vegetable stock.
• Bring to the boil then reduce the heat to low and simmer for 10-15 minutes until reduced and thickened.
• Season to taste with salt and pepper.

To make the shepherd’s pie

• Pour the filling into a large oven proof dish.
• Spread over the mash and smooth over. Mark with a fork.
• Bake in the oven for 15-20 minutes until golden brown.