These veggie shepherd's pies are comfort food at its best! Really easy to prepare, great for a week day dinner for the whole family! They are also freezable!
To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic until soft, about 15 minutes. Turn up the heat, add the mushrooms, then cook for further 3-4 minutes. Add the thyme and lentils. Pour over vegetable stock and wine (if using). Simmer gently, uncovered for about 40 minutes until the lentils are soft. If the mixture is drying out, you can add a bit more water or stock.
Place the potatoes in a large pan, pour over boiling water and boil for 15 minutes, until tender. Drain well, mash them with butter and milk, and season with salt and pepper.
Remove the lentils from the heat, add tomato puree, stir well. Add seasoning to your taste and a generous pinch of black pepper.
Heat the oven to 180C. Butter your small pie dishes and spoon in the lentil mixture, then top with mash. You can also use a piping bag to do that. Bake for 30-35 minutes until golden. Serve with peas or beans on side. Enjoy!