Veggie shepherd’s pie | easyFood

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 leek, washed
• 2 celery stalks, trimmed and finely chopped
• 2 carrots, finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 tbsp fresh thyme leaves, crushed
• 1 tbsp fresh rosemary leaves
• Salt and black pepper, chopped
• 200 g chestnut mushrooms
• 1 x 400 g tin of green lentils, roughly chopped or sliced
• 1 tbsp soy sauce, drained
• 1 tbsp Worcestershire sauce
• 1 x 400 g tin of chopped tomatoes, (use vegan version if needed)
• 250 ml vegetable stock
• 150 ml red wine
• 1 kg floury potatoes, (or 150ml extra stock)
• 50 g butter, peeled and chopped
• 50 ml milk