LENTIL SHEPHERDESS PIE

When the weather is colder & you crave comfort food, this pie really hits the spot.
This is a gluten, dairy, nut, meat free version of shepherd's pie, so it should be good for most intolerances.
Shiitake mushrooms make a brilliant "gravy" and they are so good for you. I find they go a bit rubbery when cooked, so making them into a soup or sauce is my favourite way to use them. The Chinese have long used them for boosting the immune system, and they are full of B vitamins and
Iron too.
serves 2-3.

400 g can of green lentils.
150 g shiitake mushrooms
150 ml vegetable stock  (homemade or from a cube)
1 tablespoon Tamari soy sauce (please note REGULAR soy sauce is NOT gluten free)
2 teaspoons balsamic vinegar 
2 tablespoons red wine
100 g button mushrooms
1 shallot
200 g sweet potato (peeled weight)
200 g potato            (peeled weight)
light olive oil
soy milk (or unsweetened almond milk)
fresh thyme & some gluten free breadcrumbs to top (optional)

Preheat the oven to 180c.
Drain the can of lentils & rinse well. set to one side.

1 Peel the shallot, chop it up, and slice the button mushrooms.

2 Place a tablespoon of cooking oil & a tablespoon of water in a frying pan. Add the mushrooms & shallot & saute over a medium heat for a few mins until everything starts to soften & brown. set to one side.

3  Put the stock in a saucepan and bring to the boil, then reduce the heat, pop the shiitake mushrooms in, cover and simmer until the mushrooms are cooked. (this will only take about 5 mins.)

4 Transfer the shiitakes and the stock they cooked in to a blender (as if you were making soup) and add the Tamari, balsamic vinegar & red wine. Blitz. You want a thick soup like texture.

5 Mix the lentils, button mushrooms & shallot into the shiitake "gravy". Transfer to a baking dish.

6 Peel and chop the potato & sweet potato. Place in a saucepan of water and bring to the boil. Reduce the heat so that it's gently bubbling away and cook for about 10-15 mins, until the potatoes/ sweet potatoes are well cooked.
Once cooked, drain the water away and then mash with 3 tablespoons of olive oil & a little soymilk. Add the soymilk little by little until you get the desired consistency. Season to taste.

7 Pile the mashed potato/sweet potato on top of the lentil & mushroom mix. At this point I scattered some gluten free breadcrumbs on top and dotted with some chopped thyme. You could also use tomatoes or vegan cheese.
Bake in the pre heated oven for about 30 mins.

7  If you want a crispier top you can put under a hot grill for a few minutes,