Dean Edwards cooks mushroom shepherd’s pie for a vegetarian treat on a cold and wet day on Lorraine.

The ingredients for tnd pie filling are: 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 and Salt and pepper to season.

Sweet potato topping: 800g sweet potatoes par boiled, 20g unsalted butter, 80ml milk, 1 heaped tbs wholegrain mustard and 60g Cheddar cheese grated.

To prepare the dish: 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.