Vegetable shepherd’s pie

Heat the oil in a large frying pan over medium-high heat. Add in the onion, garlic, carrots, and celery cooking gently for 2-3 minutes. Add the mushrooms, and thyme and cook gently for 6 to 8 minutes until softened.

Add the wine and simmer until evaporated. Stir in the flour and gradually mix in the stock. Add the canned lentils and simmer for 25 - 30 minutes until the sauce has thickened. Preheat oven to 220°C.

Prepare the mashed potatoes. Place the peeled potatoes in a saucepan of cold salted water, bring to the boil and boil uncovered until tender when pricked with a fork. Drain well and return the pan to the heat for a minute to dry the potatoes. Mash until smooth, then mix in the butter, grated cheese and parsley with a dash of milk until soft and spreadable. and Season well with salt and pepper.

Add the soy sauce, BBQ sauce and peas to the vegetable mixture. Transfer to a casserole dish. Top with mashed potatoes and bake for 15-20 minutes until the pie is bubbling and the topping crisp.