Red bean shepherd's pie

Insert the dicing attachment into the food processor. Use to dice the carrot, celery and onion, then set these aside in a bowl. Remove the dicing attachment and separately pulse the mushrooms in the main bowl of the food processor until coarsely chopped.

Heat the oil in a large saucepan or casserole dish. Add the mushrooms and fry over a high heat for 7-10 minutes, until the liquid has evaporated. Lower the heat to medium-high and add the diced veg with a pinch of salt; fry for 7-10 minutes until softened and translucent. Add the garlic and cook for 3 minutes more. Stir though the tomato purée, miso, rosemary and beans with their liquid. Bring to a simmer, cover and cook over a medium-low heat for 20 minutes.

Meanwhile, pass the potatoes through the food processor’s shredding attachment. Put into a double layer of clean kitchen cloths (or a clean tea towel) and squeeze through as much excess liquid as you can. Heat 50g butter in a large frying or sauté pan. Once foaming, add the potatoes and shredded sage leaves. Fry over a medium heat for 10 minutes until the potatoes begin to turn golden.

Preheat the oven to 200°C, gas mark 6. Spoon the bean filling into an ovenproof dish (about 30cm x 20cm). Top with the potato mixture and cheese, then bake for 35-40 minutes or until golden brown and bubbling at the edges. Meanwhile, heat the remaining 30g butter in a small pan over a medium heat and fry the whole sage leaves for 3-5 minutes until crispy. Scatter the leaves over the rösti, then serve with roasted or steamed green veg, if liked.