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Heat a drizzle of olive oil in a large saucepan or frying pan over medium high heat
Add the tofu, mushrooms and a good pinch of salt and cook, stirring regularly for 7-8 minutes until all the liquid has evaporated and mixture has browned nicely
Remove the mixture from the pan, add another drizzle of olive oil, reduce the heat to medium and cook the carrots and onions for 6-7 minutes until softened
Add the tofu and mushroom mixture back in along with the worcestershire sauce, bay leaves, gravy browning if using, and stock
Bring to a simmer and simmer for 30 minutes or until reduced to the desired consistency
Add the potatoes and a generous amount of salt to a large saucepan, cover with cold water and bring to a boil
Reduce to a simmer for around 12 minutes or until the potato is fork tender
Drain and steam dry for a few minutes then either mash very well or push through a sieve for very smooth potatoes
Place back over a low heat, add the butter and stir to melt it in
Gradually combine the milk and potatoes, beating out any lumps
Stir through the mustard and season with salt to taste
Blanch the peas for 2 minutes in boiling water
Drain and mix through the chives and butter if using and season with a pinch of salt and pepper