Recipe Pie filling:
300g chestnut mushrooms quartered
Oil for frying
1 large onion diced
1 large carrot small dice
3 stalks celery small dice
4 sprigs fresh thyme leaves picked
250g ready to eat Puy lentils
100ml red wine (optional)
300ml vegetable stock
2 heaped tbs tomato puree
Salt and pepper to season
1. In a large pan brown the mushrooms for around 5-6 minutes over a high heat until golden, remove from the pan and set aside. In the same pan, fry the diced onion, carrot, and celery in a little oil for around 5 minutes then return the mushrooms to the pan.
Stir in the thyme leaves, lentils, red wine, stock and puree until fully combined. Simmer for 20 minutes over a low to medium heat. Season with salt and pepper.
Meanwhile boil the peeled and diced sweet potatoes until softened, mash, then add the butter, warmed milk and mustard then season with salt and pepper.
Transfer the diced vegetable mixture into an ovenproof baking dish and top with the sweet potato mash. Texture with a fork then sprinkle over the grated cheese. Place in a preheated oven set at 200c / gas mark 6 for 30 minutes or until golden.