SHEPHERD’S PIE

INGREDIENTS: (serves 4)

1 tbs olive oil; 6 dried

Merchant Gourmet porcini mushrooms – soaked in 50ml boiling water; 1 large onion, peeled; 2 carrots, peeled; 5 cloves garlic, peeled; 2 sticks celery; 3 tbs soy sauce; 4 tbs tomato puree; 1 tbs fresh thyme leaves; 1 tbs fresh rosemary, chopped; 1 pack Merchant Gourmet puy lentils; 1 pack Merchant Gourmet Glorious Grains; 240ml vegan-friendly red wine; 240ml vegetable stock; pinch sea salt & pepper For the topping: 4 large potatoes; 4 tbs vegan butter; 120ml non-dairy milk; 1 tbs olive oil; pinch sea salt and pepper.

METHOD

1. Preheat your oven to 180°C/gas mark 4. Place non-stick pan over a medium heat and add a little oil. When the pan is hot, add the onion, carrots, garlic and celery and sauté for four to five minutes, stirring often.

2. Finely chop the re-hydrated mushrooms, saving the water they soaked in, then put them in the pan with the tomato puree, herbs, lentils and glorious grains. Keep stirring for two to three more minutes before adding the mushroom water, red wine, stock, salt and pepper.

3. For the mashed potato: Put the potatoes in a pan and cover with water. Put the pan on medium heat and cook for around 10-12 minutes, or until potatoes are soft enough to mash. Drain them and let them dry for two or three minutes before mashing and whipping in the milk, vegan butter, olive oil and seasoning.

Set aside until you’re ready to top your pie.

4. When the filling mix is rich and the liquid has slightly thickened, transfer it to a baking dish and top with the creamy mash.

5. Place the pie in the oven to bake for around 25-35 minutes, or until the mash has gone crispy and golden. Serve right away.