Chop the potato,carrots, and parsnips into bite-size chunks, and boil gently for appx 10-15 minutes till soft.
Meanwhile, chop half an onion, clean leek carefully to remove any grit, and gently braise in olive oil till sweet
and soft; stir in a tablespoon of flour and fry for a few minutes.
Now add the partially drained root veg and stir into the oniony mix , add some stock, and season to taste with any salt, pepper, herbs etc, add some oat milk also to make a thick gravy.
Place in an oven-proof dish.
Make a crumble topping by rubbing margarine into flour, add yeast flakes, smoked paprika, salt and black pepper. Sprinkle topping on veg and cook in a medium oven for about 30 minutes until bubbling and the top is brown.
Serve with braised green veg and a dollop of tasty chutney.