Name: Meat Free Cottage Pie
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 6
Ingredients: 1 tbs olive oil; 1 large onion (, 140g, chopped); 2 sticks of celery (, chopped); 3 large carrots (, 240g, peeled and chopped); 2 medium parsnips (, 200g, peeled and chopped); 150 g chestnut mushrooms (, wiped clean and cut into quarters or eighths if large); 250 g Puy lentils (, pre-cooked, I used a store bought pack.); 2 fat cloves of garlic (, minced); 1 heaped tbs plain flour; 1 heaped tbs tomato puree; 750 ml vegetable stock; 75 ml red wine ((optional, but recommended)); 2 tbs low sodium soy sauce; 1 tbs Worcestershire sauce ((optional)); 1 heaped tbs red currant jelly; 2 small or 1 large fresh bay leaf; 5 or 6 sprigs of thyme; 1/4 tsp ground black pepper; 100 g frozen peas; 850 g floury potatoes (, I used Maris Piper); 40 g butter (, Irish butter of course ;-)); A good splash of milk; Black pepper and sea salt to season; 80 g good cheddar cheese (, grated.)