Lentil & mushroom shepherd’s pie with parsnip mash

Method

• step 1

  Heat a large pan over a medium heat and dry-fry the mushrooms for 6-8 mins until they’ve released their liquid and it’s evaporated. Drizzle in half the oil and fry for a further 5 mins or until they’ve browned lightly. Remove from the pan, leaving any oil behind.

• step 2

  Drizzle the remaining oil into the pan and tip in the onions, carrots and celery. Reduce to a medium-low heat, cover and cook for 8-10 mins, stirring every now and then, until the veg has softened but hasn’t browned.

• step 3

  Stir in the lentils and red wine and cook for 1-2 mins until the wine has cooked off a little. Stir in the tomatoes, tomato purée, Worcestershire sauce, vinegar, soy sauce and stock plus the cooked mushrooms. Cook for 15-20 mins until the sauce has thickened.

• step 4

  Meanwhile, bring a large pan of salted water to the boil and cook the parsnips and potatoes for 15 mins or until tender. Drain and mash until smooth then stir in the butter and milk until the butter has melted.

• step 5

  Heat the oven to 200C/180C fan/gas 6. Tip the lentil and mushroom mix into a large ovenproof dish then spoon over the parsnip mash and scatter over the cheese. Will keep frozen. Either defrost fully then bake, or bake for an extra 20-30 mins from frozen. Bake for 20-30 mins until golden and the sauce is bubbling. Sprinkle with thyme, if you like.