heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes
or until beginning to soften.
Add the carrots
mushrooms and garlic and continue to cook
stirring regularly
for 4-5 minutes.
Add the sage
thyme
tinned lentils
tinned tomatoes
stock and red wine and stir together until well combined. Bring the mixture to the boil
then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
Preheat the oven to 200C/180 Fan/Gas 6.
For the topping
bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10-12 minutes. Add the cauliflower and boil for a further 8-10 minutes
or until tender.
Drain the vegetables well and return them to the pan. Add the butter
season well with salt and freshly ground black pepper
then mash until smooth. Set aside and keep warm.
Stir the Worcestershire sauce
soy sauce
chilli flakes (if using) and sugar (if using) into the filling mixture
which should have thickened during cooking. Continue to simmer for a further 1-2 minutes
adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season
to taste
with salt and freshly ground black pepper.
Transfer the filling mixture to an ovenproof baking dish
then spoon over the topping and spread into an even layer. If you like a crispy topping
create peaks in the mash using a fork. Sprinkle over the parmesan
if using.
Bake the shepherd’s pie in the oven for 18-20 minutes
or until the topping is golden-brown and the filling is bubbling.
