Peel and dice the potato and carrot. Pop in a pan of boiling water and cook for about 12 minutes.
Whilst the potatoes and carrots are cooking, remove any woody outsides of the broccoli stem and cut into slices. Slice the onion.
Pop 2 tablespoons of water into the base of a medium-sized frying pan and add the onion and broccoli stem with a pinch of salt once the water bubbles. Turn the heat to medium and sauté for 5 minutes until both have softened. You may need to add a little more water from time to time to stop it sticking to the base of the pan.
Wipe the mushrooms clean and cut into slices. Grate the garlic. Chop the tarragon.
Add the mushrooms to the pan with a little extra water if needed and cook for 3 minutes.
Add the grated garlic, stir well and cook for another 2 minutes on a low heat. If the potatoes are not ready at this point, turn the heat off so the mushrooms don't get overcooked.
Once the potato and carrot are nearly soft, drop the broccoli florets into the pan and simmer for another 4 minutes - don't over cook.
Drain the potatoes etc and leave to cool for a couple of minutes in the colander. Pick out the broccoli florets and place on chopping board.
Tip the drained potato and carrot back into the saucepan and mash with a little soya milk. Season with salt and pepper.
Cut broccoli into smaller pieces and add to the mushroom mix along with the soya cream and chopped tarragon. Season with salt and pepper. Stir well and warm through gently on a low heat.
Pre-heat the grill to high.
Pour the broccoli and mushroom mix into the base of two small pie dishes (or one larger one). Top with the mash and pop under the grill for a few minutes until firm and lightly browned.
Serve straight away with a side serving of extra veg.
