Ingredients:-

FOR THE LENTIL SAUCE

• 25g butter
• 1 onion , chopped
• 2 carrots , diced
• 1/2 head of celery , chopped
• 2 garlic cloves , finely chopped
• 100g pack chestnut mushrooms , sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 200g dried green lentils
• 75ml red wine
• 1 pint vegetable stock
• 1 tablespoon tomato purée

FOR THE TOPPING

• 1kg floury potatoes , such as King Edwards
• 50g butter
• 50ml milk
• 25g cheddar , grated

Method:-

• To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden.
• Turn up the heat, add the mushrooms and the tomato purée, then cook for 4 mins more.
• Stir in the herbs, then add the lentils.
• Pour the wine and stock into the pan - it's important that you do not season with salt at this stage.
• Simmer for 40-50 mins until the lentils are very soft.
• Now season to taste and take off heat.

• While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
• Scatter the cheese over.
• Heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.