Farmer's Pea Pie

Method

1. Prepare all the vegetables (onion, celery, carrots and garlic) and put into a large frying pan with a drizzle of olive oil
2. Saute over a medium heat until just starting to soften
3. Add the split peas, passata, water, cumin, paprika, umami paste, stock cubes and thyme leaves and bubble gently over a medium heat, stirring occasionally, for 25-30 minutes
4. I like some bite still to my peas, if you prefer them softer you'll need to cook for longer and probably need to add more water to stop it boiling dry. You're looking for a dense consistency to the filling - not too watery
5. While that's cooking prepare the mash - peel the parsnips and potatoes. Remove and discard the thick, woody stem from the parsnips and chop those and the potatoes into even sized chunks and put in a saucepan. Cover with boiling water and cook for 15-20 minutes until soft (check by inserting a knife into a piece of potato, if it goes in easily they're done!)
6. Drain all the water off the potatoes and parsnips, add the dairy free butter and nutritional yeast and mash well. Taste and season with plenty of salt and pepper
7. Taste and season the filling then pour into a large baking dish, spreading out evenly to fill the dish. Leave to cool 10 minutes (this helps it firm up a bit before topping with the mash)
8. If baking to eat now, preheat the oven to 180 Fan / 200 C / 400 F / Gas 4
9. Spoon on the mash - I dot piles of mash all over the top then push it out with a large palette knife to the edges of the dish, covering the filling underneath
10. Leave to cool to room temperature then chill in the fridge at this point - or cook immediately in the preheated oven for 35-40 minutes
11. If the pie has been chilled to bake later you'll need to cook for around 45 minutes to 1 hour. Make sure to check it's piping hot before serving - insert a knife into the middle of the pie and carefully test on your bottom lip that it's hot