Mary McCartney a tasty vegan shepherd’s pie with tenderstem broccoli on Saturday Kitchen.

The ingredients for the base are: 2 tbsp olive oil, 1 leek (about 175g), trimmed and finely chopped, 2 carrots, peeled and chopped, 120g green beans, trimmed and finely chopped, 1 celery stick, finely chopped, 1 tsp dried mixed herbs, ½ tsp dried chilli flakes, 400g tin red kidney beans, drained and rinsed, 250g cooked black lentils, 720ml pint vegetable stock, 2 tbsp cornflour, 1 tbsp vegan Worcestershire sauce, 1 tbsp soy sauce, 1 rosemary sprig, salt and freshly ground black pepper.

For the topping: 1.2kg floury potatoes, peeled and cut into equal-sized pieces, 6 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, generous pinch sea salt, 4 tbsp unsweetened plant-based milk, 2 tbsp chopped fresh flatleaf parsley and freshly ground black pepper.

For the Tenderstem broccoli: 250g Tenderstem broccoli, 1 tbsp extra virgin olive oil, 1 garlic clove, crushed, ½ lemon, zest and juice and pinch sea salt flakes.

See recipes by Mary in her book titled: Food: Vegetarian Home Cooking available from Amazon now.