150gchestnut mushrooms, wiped clean and cut into quarters or eighths if large
250gPuy lentils, pre-cooked, I used a store bought pack.
2fat cloves of garlic, minced
1heaped tbs plain flour
1heaped tbs tomato puree
75mlred wine(optional, but recommended)
2tbslow sodium soy sauce
1heaped tbs red currant jelly
2small or 1 large fresh bay leaf
5or 6 sprigs of thyme
1/4tspground black pepper
850gfloury potatoes, I used Maris Piper
40gbutter, Irish butter of course ;-)
A good splash of milk
Black pepper and sea salt to season
80ggood cheddar cheese, grated.
Heat the oil in a heavy based large pan, add the onion and cook for gently until they are soft, then add the celery, cook for a further 5 minutes.
Add the carrots, parsnips, mushrooms and garlic and cook for about 5 minutes.
Now stir in the flour and tomato puree, mix well and cook for a minute or two.
Pour in the stock, and the wine and cook for about 5 minutes, then add the Puy lentils, soy sauce, the Worcestershire sauce and drop in the red currant jelly, mix well.
Add the bay leaves, thyme and black pepper then simmer for about 20 minutes, stirring occasionally so it doesn't stick to the bottom.
While the veg is simmering boil the potatoes, when done they are done mash them well, try to get them nice and smooth. Add the butter, milk salt and pepper then using a wooden spoon, quickly stir the potatoes until you have a light and fluffy mash.
Once the veg mix has reduced to a thickish consistency remove the thyme stalks and the bay leaves, stir in the frozen peas then add it all to a large casserole dish. Top with the mash, using a fork to spread it evenly over the veg mixture.
Top the mash with the cheese and cook in a pre heated oven, 180 degrees C, for about 20 minutes or until the mash and cheese is golden and the pie is bubbling.
Remove from the oven and let it stand for for a few minutes before serving.