Lentil Shepherd’s Pie

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Great British Chefs
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1 tbsp rapeseed oil

2 tbsp mustard seeds

1 onion, chopped

2 large celery stalks, chopped

2 large cloves garlic, crushed

4 large carrots, chopped

250 g chestnut mushrooms, chopped

1 x 400g tin green lentils

2 tsp dried thyme

1 Knorr vegetable stock pot

3 tbsp HP brown sauce

2 tbsp tomato puree

1 tsp cornflour

salt and pepper

1 kg potatoes, peeled and chopped

50 g dairy free spread (or butter)

a splosh of unsweetened soya milk (or standard milk)

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