Mushroom and lentil shepherd's pie recipe

Ingredients

• 30 g dried porcini mushrooms plus 300ml (10 floz) boiling water
• 3 tbsp rapeseed oil
• 5 field mushrooms and 4 shiitake mushrooms, pulsed in a food processor until as finely ground as mince
• 2 onions, finely chopped
• 3 small carrots, finely chopped
• 2 sticks celery, finely chopped
• 2 leeks, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp tomato purée
• 300 ml red wine
• 100 ml port (optional)
• 1 bay leaf
• 1 sprig of rosemary
• 1 pinch ground cloves
• 350 g dried puy lentils
• 750 ml fresh vegetable stock (or chicken or beef if you're not vegetarian)
• 1 tsp Marmite
• 1/2 small celeriac, cut into small cubes
• 1 parsnip, cut into small cubes
• 2 medium carrots, cut into small cubes
• 1 medium swede, cut into small cubes
• 3 tbsp butter
• 2 tbsp milk or cream
• 1 grating of nutmeg
• 35 g cheddar
• 35 g parmesan
• 1 pinch salt and pepper