Instructions

1. 1
   Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.
2. 2
   Bring back to the boil, and simmer until potato is soft (about 20 minutes).
3. 3
   When cooked, drain off the water, add the margarine, and mash until creamy smooth.
4. 4
   Set aside.
5. 5
   Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.
6. 6
   Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft.
7. 7
   Add the mushrooms and cook a minute or two more.
8. 8
   Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken.
9. 9
   Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.
10. 10
    Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.
11. 11
    Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.
12. 12
    Remove from oven, let rest a minute, then serve.