Vegetable shepherd's pie

1. Preheat the oven to 180c
2. Remove the outer peel from the swede and cut the flesh into dice.
3. Cook the swede in a saucepan of lightly salted boiling water for about 10-15 minutes, until cooked and tender.
4. Drain well in a colander and then mash the swede with a potato masher.
5. spray a frying pan with oil and, over a medium heat, cook the onion, leeks and garlic until soften.
6. Add the button mushrooms and cook for a further 3-4 minutes, until tender and golden brown.
7. Add the canned tomatoes and vegetable stock and continue cooking for about 5 minutes, until the sauce reduces and thickens.
8. Stir in the chopped parsley and season to taste with salt and pepper.
9. Tip the vegetable mixture into an ovenproof casserole dish and level the top.
10. Spoon the mashed swede over the vegetables to cover.
11. Bake the shepherd's pie in the pre-heated oven for 10-15 minutes
12. Serve immediately with some steamed or boiled green vegetables.