Fill and boil your kettle. Pour 1 tbsp tamari into mixing bowl and pour in 1 ltr cold. Add the pea & fava bean protein mince. Snip in the sun dried tomatoes. Stir to mix well. Set aside to soak while you prepare the rest of the pie.

Fill a large pan with water and add a pinch of salt. Pop on a lid and set on a high heat. Scrub and peel the potatoes, then chop them into small, equal-sized chunks. When the water is starting to bubble, slide the potatoes into the pan and bring to the boil. Turn the heat down a little and simmer for 15 mins, till you can crush them with a fork.

While the potatoes simmer, trim, peel and finely chop the onion. Trim, peel and finely chop the carrots. Trim the dry ends off the celery, and finely slice it. Rinse and chop or tear the mushroom into small pieces. Pour 1 tbsp oil into a deep, heatproof frying pan and bring to a medium heat. Slide in the chopped veg. Fry for 10 mins, stirring often, till the veg start to brown.

While the veg fry, peel and grate or crush the garlic. Stir the garlic into the veg. Drop in the thyme sprigs. Season with a pinch of salt and pepper and fry, stirring often, for 2 mins.

Drain the soaked mince and tomatoes, then stir them into the pan. Add the tomato sauce and remaining tamari. Pour in 250ml water. Pop a lid on the pan and simmer for 10-12 mins, stirring a few times, till the sauce has thickened and the mince is tender.

The potatoes should be cooked by now. Drain them and let them steam dry in the colander for a few mins. Tip back into the pan and add the butter and a pinch of salt and pepper. If you have some dairy or dairy-free milk, add a splash of that, too. Mash till smooth. Coarsely grate the cheddar and stir half into the mash.

Preheat your grill to high. Taste the pie filling and add a pinch more salt and pepper, if you think it needs it. Fish out the woody thyme sprigs. Spoon over the mash and rake it with a fork to fluff it up. Scatter over the remaining cheddar. Slide the pie under the grill and cook for 8-10 mins till browned.

While the pie grills, fill the pan you cooked the potatoes in with fresh water and bring to the boil. Chop the broccoli into bite-sized florets, and chop the stalk to match. Simmer the broccoli for 4-5 mins till warmed through. Drain. You can toss them with a knob of butter or dairy-free spread, if liked. Serve the pie with the broccoli on the side.

Get Ahead^ You can assemble the shepherd's the night before you want to serve it. Do steps 1 to 7 the night before, stopping before you pop it under the grill. Cool and store the shepherd's pie in the fridge, ready to pop in a oven preheated to 180°C/160°C fan/ gas 4 for 45 mins till browned and piping hot.