Vegan shepherd’s pie with lemon and garlic Tenderstem broccoli
By Mary McCartney From Saturday Kitchen Ingredients For the base 2 tbsp olive oil 1 leek (about 175g/6oz), trimmed and finely chopped 2 carrots, peeled and chopped 120g/4¼oz green beans, trimmed and finely chopped 1 celery stick, finely chopped 1 tsp dried mixed …