Step 1

1. Before you startPreheat oven to 190°C | Large frying pan | 18 X 28cm baking dish | Saucepan | Kettle boiled

Step 2

2. First, prep the ingredients | Peel and dice the onion | Peel and dice the carrot | Trim and thinly slice the celery | Roughly chop the mushrooms | Pick and roughly chop the thyme and rosemary leaves | Pick and roughly chop the parsley leaves | Cut the vegan meat into bite-sized chunks

Step 3

3. Now, brown the vegan meat | Warm half a tablespoon of the olive oil in the large frying pan over a medium heat | Add half the vegan meat and cook, stirring, for 3–4 minutes until the chunks are browning | Transfer the browned chunks to a plate | Repeat this process with another half tablespoon of the olive oil and the remaining vegan meat

Step 4

4. Make the pie filling | Heat the remaining half tablespoon of olive oil in the frying pan over a medium heat | Add the onion and a pinch of salt and cook, stirring, for 3–4 minutes | Add the carrot and celery and stir for 2 minutes | Add the mushrooms and stir for 3–4 minutes | Add the thyme, rosemary and bay leaf and stir for 1 minute until aromatic | Add the tomato purée and stir for a further minute | Add the browned vegan meat and stir for 1 minute | Add the wine and stir for 1 minute | Add the stock, increase the heat and simmer for about 10 minutes until most of the liquid has evaporated | Add the parsley leaves | Taste and season to perfection with salt and pepper | Tip into the baking dish, smooth it out with the back of a spoon and leave to cool for 5 minutes

Step 5

5. Make the topping | Crumple the filo pastry sheets into loose balls and cover the dish | Spray with 4 sprays of cooking spray | Bake in the oven for 20 minutes, until the pastry is crispy and beginning to darken

Step 6

6. Five minutes before the pie is set to come out of the oven, trim the broccoli | Put the broccoli and peas in a saucepan, cover with boiling water and allow to warm through for 3–4 minutes | Put the spinach in a colander, pour the broccoli and peas and all the hot water from the pan into the colander (this will wilt the spinach) | Halve the lemon | Squeeze a little lemon juice over the greens, and season with salt and pepper

Step 7

7. Portion the pie onto 4 plates and serve immediately with the greens