This is a really tasty Shepherds pie with the twist being that it contains no meat! But don’t let that put you meat eaters off as the porcini mushrooms and Puy lentils pack quite a punch!
1 onion chopped
4 sticks of celery finely sliced
1 clove garlic peeled and chopped
1 tin tomatoes
1 tomato chopped
1 large carrot chopped
20g porcini soaked in a cup of boiling water
100g chestnut mushrooms
60g Puy lentils
1 mashed potato and a little parmesan/cheddar for topping
Sweat the onion, celery and carrot in a little oil for 5-10 minutes till they start to soften are soften.
Add the garlic and fry gently for 2-3 minutes then add tomatoes, mushrooms, porcini water and Puy lentils. Simmer for 20-30 minutes until Puy lentils are almost soft (adding a little more water if necessary).
Sauté chestnut mushrooms and add to lentil mixture cook for 5 minutes then season with salt and pepper and a splash of soya sauce.
Place in a dish and top with mashed potatoes and cheese (optional) and bake in oven at 190oC till golden brown.