Prepare all ingredients as instructed above.
Sauté the chopped onion in a large pan for 5 minutes on a medium heat. Use a little water to coat the pan so that the onion doesn’t stick.
Add the celery and garlic and continue to sauté for another 5 minutes.
Add the carrot, aubergine/eggplant, beans, crushed tomatoes, stock/broth, Braggs, coriander and mixed herbs to the pan and bring to a boil.
Reduce the heat and simmer – stirring frequently – for 15-20 minutes or until the vegetables are tender and cooked through. Remove from the heat and set aside.
For the mash, place only the yellow/white cubed potato in a medium saucepan and cover with water.
Bring to a boil and simmer the potato for 5 minutes.
Add the yam/sweet potato to the saucepan and continue to simmer for 10 minutes, or until both types of potato are cooked.
Drain the water from the potatoes and add in the coconut oil and salt/pepper.
Mash the potatoes thoroughly with a potato ricer until they are fluffy and smooth.
Pour the pie filling into a deep oven-proof dish (about 12″x10″ is ideal) and spoon over the mash.
Use a fork to spread the mash evenly, ensuring it covers the filling.
Place the pie under your oven’s grill or broiler for 10 minutes until the top of the mash is crispy.
Serve with steamed broccoli, kale and any other greens you fancy!