Lentil & Mushroom Shepherd's Pie

Heat the oven to 180°C.

Dice your onion and celery. Finely chop your garlic and roughly chop your mushrooms.

Fry the onion and celery in olive oil in a large pan over a medium heat for 5 mins until they begin to soften. Add in the garlic and cook for a further 30 seconds before adding the chopped mushrooms and cooking until caramelised.

Add the tomato purée, chopped tomatoes and a can full of water followed by the dried lentils, bay leaves, thyme and a generous pinch of salt and pepper. Cover and leave to simmer for around 40 mins until the lentils are completely soft (or use precooked lentils and cook the sauce for 15-20 mins).

While the sauce is cooking, make your mash. Peel and chop your celeriac and potato, add to a pan with salted boiling water and cover. Simmer for 15 mins then add in the butter beans and cook for a further 5 mins.

Drain then add a generous splash of olive oil and mash until smooth. Taste to adjust the seasoning.

Spoon the mash over your lentil sauce until completely covered. Using the spoon to make divots in the mash to ensure it gets extra crispy then drizzle over a little olive oil.

Bake in the oven for around 30 mins or until golden brown. Serve with your favourite steamed greens.