Chop the onion finely, and dice the carrot and celery into small pieces. Next, finely mince the garlic and the herbs if you use fresh ones. You can already peel your potatoes as well. Lastly, crumble the button mushrooms into a rough ground.

Prepare your vegetable stock. You can either use store-bought stock, or use your cutting scraps from this recipe to make delicious homemade vegetable stock.

In a deep pan, a tablespoon of olive oil, and fry the herbs and crushed coriander seeds on medium heat. After two minutes, add the onion. Saute for a minute or two before adding the minced garlic. Once the onion turns translucent, add the mushrooms. Turn the heat high, and saute until the mushrooms develop some colour.

Deglaze the pan with the wine. Next, add the vegetable stock, and dissolve the tomato puree. Follow the liquids with the lentils, peas, carrots and celery. Season with paprika powder, salt and pepper, cover the pan, set to medium heat, and let the filling simmer.

Top the potatoes with boiling water, and let simmer until soft. You can check the potatoes with a fork.

Preheat your oven to 180° Celsius (356° Fahrenheit).

Take the lid off the pan, and check the consistency of the carrots. Once they are soft, simmer the filling without a lid. Add your starch, and finish cooking until you reach a thick texture. Check for seasoning.

Add the plant-based milk, butter substitute and two tablespoons of olive oil to the potato. Use a masher to work them into a uniform potato mash. Season with some salt and nutmeg.

Add the filling to a casserole, and top it with a thick layer of mashed potatoes.

Put the shepherd’s pie into the oven, and bake it for approximately 15 minutes. After that, use the broiler function for another three to five minutes until a nice golden brown crust forms.