Shepherd's Pie recipe: (serves 4) Peel, chop then steam 4 sweet potatoes for 15 mins. Mash and set aside. Heat a little water and 2 tbsp olive oil in a saucepan. Add a crushed garlic clove, 1 sliced onion, 2 sliced sticks celery and a bay leaf and simmer for 3 mins. Add a small butternut squash, peeled, deseeded and diced, and heat for a further 3 mins. Pour in 450ml vegetable stock and bring to boil, then simmer gently for 10 mins, stirring occasionally. Add 420g tin 'no added salt' kidney beans, drained and rinsed, 2 sliced red or yellow peppers, 4 halved tomatoes, 2 sliced courgettes, a chopped head of broccoli and 3 medium carrots, sliced. Simmer for a further 5 mins. Stir in 2 tbsp finely chopped fresh parsley. Add 1 tsp arrowroot to thicken. Transfer vegetable mix into a baking dish. Mix a little of the cooking liquid and a dash of tamari sauce into the mash and use to top the vegetables. Bake for 15 mins at 200c/400f/GM6.