Mushroom Shepherd Pie

in a large sauce pot over medium heat, drizzle in olive oil. add in garlic, onion and carrot. saute until onion slightly translucent. add in celery and mushroom. stir to combine well. saute until mushroom starting to brown and the vegetable start to develop some color about 8 minutes

add in flour and stir to combine well. add in tomato and stir to combine well. add in wine and allow to cook until most of the alcohol evaporated, about 1 minute

add in vegetable stock, lentils, worcestershire sauce, rosemary and thyme. stir to combine well, reduce heat down to low and bring it to a simmer. let it simmer for about 15 minutes

the vegetables should be thicken by now. add in peas, stir to combine well and let it cook for another 2 minutes. season with salt and pepper. pour the vegetables into an oven proof casserole dish and set aside

you can prepare the potatoes while the vegetables are simmering: steam the potatoes wedges in a steamer for about 20 to 30 minutes until they are soft. you can check by poking a fork into the potato. if it fall apart easily, it is done

using a ricer, mash the potatoes into a large bowl. in a sauce pot, add in milk and butter. as soon as the butter start to melt, remove from heat, do not bring the milk to a boil. gradually pour in the milk mixture into the mashed potatoes as you fold in with a spatula

add in grated parmesan cheese , salt and pepper. fold to combine well. to make the pie a little bit fancy, put the mashed potatoes into a piping bag with a decorative nozzle

preheat oven to 220 degrees. gently squeeze the piping bag to top the vegetable with the mashed potatoes. once the vegetables is fulled topped with mashed potatoes, garnish with some more of the grated parmesan cheese

wack into the oven and bake for 15 to 20 minutes or until the potatoes turn golden brown. let it cool slightly before cutting and serve. voila! vegetable sheppard