This seriously adapted Tom Kerridge recipe involves waaaay more than your five-a-day veggies. The broccoli is very clever in that it creates a great texture, without actually tasting of broccoli, therefore #kidfriendly. Kerridge’s  was veggie, mine is vegan, but cheese/cream could be added to the potatoes. This dish freezes well. Defrost before reheating.

Pie filling:

2 tbsp olive oil

2 onions, finely chopped

4 carrots, peeled and finely diced

2 tbsp chopped chives

2 tbsp white miso, mixed with a few spoons of boiling water to make into a liquid

1 bay leaf

15g  dried shitake mushrooms (or porcini)

2 x 400g tins chopped tomatoes

500ml vegetable stock

2 x 250g packs cooked Puy lentils

1 large head of broccoli, cut into florets (keep and slice the stalks)

300g frozen peas

Salt and pepper 

Soy sauce

For the topping:

1.4 kg sweet potato, peeled and diced into small cubes

1 kg potatoes, peeled and diced into small cubes

3 tbsp vegan butter

200-250 ml nut milk

Salt and pepper

• Soak the shitake mushrooms in 7 tablespoons boiling water for 15 minutes, then blitz to create a smooth liquid. Blitz the broccoli until very finely chopped. Set  both aside in different bowls.

• Steam the potatoes until soft. (If boiling them, use different pans as they cook at different speeds). Using a potato masher/ricer, create a smooth mixture, then add  the vegan butter followed by the nut milk . Add the latter slowly, as you want a fairly wet mix, but not too sloppy. Add salt and pepper and soy sauce to taste.

• Meanwhile, heat the oil in a wok/large saucepan and cook the onions for 8 minutes. Add the carrots and cook for a further 12 minutes, so both are softened but not browned. Stir in the bay leaf, chives and cook for 2 more minutes. Then add the shitake liquid, miso, vegetable stock, tomatoes and lentils, stir well and bring to the boil. Cook for 25 minutes until slightly reduced. Remove the bay leaf. Then stir in the broccoli and cook for a further 8 minutes. Then add the peas and stir well. Check the seasoning and add salt, pepper and soy sauce accordingly. 

• Turn on the oven to 200c (fan). Now that you have both filling and topping ready, the next step is to either create a giant tray bake (serving 10) or creating smaller portions to eat now or for the freezer. Whichever way, put the lentil mix on the bottom, top with mash and bake for 20 minutes. Grill for a few minutes after to get a golden topping. Cool for 5 minutes, then serve.