First, get the topping sorted. Peel and dice the potatoes and parsnips (or whichever root veg you are using). Place in a large saucepan, cover with water and bring to the boil. Turn down the heat and leave to simmer with the lid on. When soft and mushy, turn off the heat and drain. Leave to cool until you're ready to use them.
Whilst the potatoes etc are cooking, place a couple of tablespoons in the base of a large oven-proof pan if you have one, or large saucepan if you don't. Add the chopped onion, leek, carrot, celery and the bay leaf. Sauté for 10 minutes on a low-medium heat, stirring from time to time. If needed, add a little extra water so the veg don't stick to the pan. You can pop the lid on and sweat the veg if you like - the flavours improve if you do.
Once the veggies have softened, add the dried herbs and stir well. Pour in the tomatoes and tamari or relish and stir well. You may need to add a little water to create a 'gravy' but not too much as the veggies will continue to release some fluid. Stir in the beans, bring to the boil then reduce the heat and simmer for 10 minutes.
Stir in the peas and leave to simmer for a couple of minutes - don't over cook or the peas will loose their lovely vibrant green.
Turn off the heat. Remove the bay leaf.
By now the topping will be draining on the side. Make sure the pan the veggies were cooked in is dry and return the veg to it. Mash together to get the consistency you like. Season with salt and pepper to taste and add a little olive or flaxseed oil if desired.
If you have an oven-proof pan, carefully spoon the mash over the top. If you don't, transfer the mix to an oven-proof dish then spoon the mash over the top. Use a fork to fluff it up a little. If the mix is still piping hot, pop the dish under the grill to brown a little. Otherwise, place the dish in the oven and reheat for 15 minutes until the top is a little browned.
Serve piping hot with a green veg on the side. Leftovers keep in the fridge for up to 3 days or can be frozen.
