First make the mash. Bring a large saucepan of water to the boil. Add all the potatoes and a pinch of sea salt and cook for 20 minutes, until soft.

While the potatoes are cooking, heat the olive oil in another large saucepan set over a medium heat. Fry the onion and garlic for 2 minutes, until starting to soften.

Add the leek, celery and carrot and continue cooking on a low heat for about 5 minutes, until they soften.

Add the paprika, cinnamon, beans, chickpeas, lentils and chopped tomatoes. Give it a really good stir then add the stock and bay leaves. Season with salt and pepper and simmer on low for 15 minutes, until the lentils are soft. (Add a little extra water if it’s starting to look too thick – it should have the consistency of a shepherd’s pie filling.) Preheat the oven to 180°C.

Drain the spuds and mash them with a little plantbased milk and olive oil, and season with salt and pepper.

Stir the tamari, thyme and parsley through the pulses mixture and spoon it into a large pie dish (remove the bay leaves if you can find them!).

Spread it out evenly and top with the mash. Run a fork through the mash and bake for 35–40 minutes, until the edges of the mash are crispy.

Serve with the mixed salad.

You can make the mashed topping with any root veg, such as carrots or parsnips, or try it with cauliflower.