Mushroom shepherd’s pie

Dean has a heart warming shepherd's pie - enough to cheer up any family in the cold and wet weather, but the difference is, there is no meat in this one.

Dean gets all his flavour from juicy mushrooms, lots of winter veg and slow cooked lentils. He has a really tasty sweet potato topping too!

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Serves 4

RecipePie filling: 300g chestnut mushrooms quarteredOil for frying1 large onion diced1 large carrot small dice3 stalks celery small dice4 sprigs fresh thyme leaves picked250g ready to eat Puy lentils100ml red wine (optional)300ml vegetable stock2 heaped tbs tomato pureeSalt and pepper to season

Sweet potato topping:800g sweet potatoes par boiled20g unsalted butter80ml milk1 heaped tbs wholegrain mustard60g Cheddar cheese grated

Method1. 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.

• Serve with wilted greens.