Shepherd’s Pie Recipe - Mother Earth Living

Ingredients

• 6 tablespoons groundnut oil
• 2 red onions, peeled and finely chopped
• 2 long red peppers, cores and seeds discarded, cut into 1cm (1/2 in) dice
• 2 celery sticks, from the heart, trimmed, halved lengthways and thinly sliced
• 300g (10-1/2 oz) chestnut mushrooms, stalks trimmed
• 100g (3-1/2 oz) fresh wild mushrooms, stalks trimmed
• 1 bay leaf
• 2 thyme sprigs
• 150ml (1/4 pint) vegan red wine
• 4 tablespoons tomato passata rustica
• 1 tablespoon vegan Worcestershire sauce
• sea salt, black pepper
• 500g (1lb 2oz) cooked Puy or green lentils
• 1 teaspoon vegan red wine vinegar
• 800g (1lb 12oz) celeriac, peeled and cut into large chunks
• approx. 75g (2-3/4 oz) sliced spring onions
• 150g (5-1/2 oz) small cherry tomatoes, halved