b'VEGGIE SHEPHERDS PIE Prep 30 mins, cook time 45 mins. Serves 8.Ingredients 1kg potatoes50g butter 1 onion (finely sliced) 4 cloves of garlic (minced) 2 carrots (finely sliced in to small pieces) 2 sticks of celery (finely sliced into small pieces) 150g garden peas 350g mushrooms (chopped into small chunks) 1tbsp tomato puree 2tbsp balsamic vinegar 4tbsp red wine (optional) 100ml vegetable stock 400g tinned lentils (drained) or equivalent cooked from dry 400g tin of chickpeas (drained) or equivalent cooked from dry 5tbsp parsleySalt and pepper (to taste) Some rosemary Some thyme 30g breadcrumbslemon (juice and zest) Glug of olive oil 10 sun-dried tomatoes (chopped)optional 2tbsp oil (or sun dried tomato oil from jaroptional)38'