Shepherdess Pie

Serves 4

Ingredients

1 Onion peeled and chopped
2 Carrots peeled and chopped
2 sticks of Celery chopped
450g tin of Puy Lentils drained
100g Mushrooms chopped
1tbsp dark Soy sauce
Mashed potato
50g Butter
Salt & pepper
2tsp dried Mixed herbs
500ml Vegetarian stock
25g Flour
1tbsp Tomato purée
2 cloves Garlic peeled and crushed

Method

Melt half the butter in a pan and gently sweat the onions, celery and carrots until the onions are translucent then add the garlic and cook for a further 2 minutes. Add the mixed dried herbs and the tomato purée and cook for 5 minutes stirring constantly (this will remove the bitterness from the purée).
Add the flour and cook over a moderate heat for 3 minutes, then add the Soy sauce and then the stock stirring constantly until you get a thick sauce.
In a separate pan melt the remaining butter and cook the mushrooms with a little salt & pepper until brown.
Add the mushrooms and lentils to the sauce and mix together add salt & pepper to taste.
Place in a deep oven-proof casserole. Top with the mashed potato and cook until the top is brown. Serve Hot.