Gardener’s pie

THIS recipe takes the good old shepherd’s pie and makes it much more veg-centric. The meat is still there, but it shares the limelight with lots of lovely plants.

SERVES 5–6

4 tbsp olive or vegetable oil 300 g chestnut mushrooms, roughly chopped 400 g lamb or beef mince 2 large onions, chopped 3 medium carrots, chopped 1 celery stem, finely chopped 2 garlic cloves, chopped 300 ml tomato passata 300 ml hot veg or chicken stock 800 g potatoes, scrubbed but not peeled, cut into bite-sized chunks

2 x 400 g tins Puy, brown or green lentils, rinsed and drained, or 450 g cooked lentils

1 rounded tbsp kimchi, roughly chopped, or a dash of Worcestershire sauce

3 tbsp extra-virgin olive or rapeseed oil

Sea salt and black pepper HEAT 1 tablespoon of oil in a large saucepan. Add half the mushrooms and fry ‘hard’ until they release their juices. Keep going until these have evaporated, and the mushrooms are golden brown. Tip them into a large bowl and repeat with the remaining mushrooms, adding a touch more oil. Add to the bowl. Fry the mince, again over a high heat, until any moisture has evaporated and it is turning a good brown colour. Add to the mushrooms. Heat another 1 tablespoon of oil in the pan then the onions, carrots, celery and garlic. Sweat over a medium-low heat, stirring often, for 10 minutes, or until softening. Return the mushrooms, mince and any juices to the pan. Add the passata and stock. Bring to a simmer for 25 to 30 minutes, until the carrots are tender. Now preheat the oven to 190 c/fan 170 c/gas 5. Put the potatoes into a large pan, cover with water and bring to the boil, then simmer, covered, for about 15 minutes until tender. Drain and leave to steam in a colander for a few minutes. Stir the lentils and chopped kimchi or Worcestershire sauce into the mushroom and mince mix. Season and taste, then transfer to an oven dish. Tip the cooked potatoes back into their hot pan. Trickle in the oil and add a little salt and pepper, then mash roughly. Spoon this on top of the mince and mushroom mix in the dish. Put the pie into the oven and bake for 15 to 20 minutes until the topping is golden brown.