- Plan a large saucepan or casserole dish over a medium heat and add the oil to it. When hot and glossy, tear the oyster mushrooms into the pan and cook for a few minutes, until turning golden at the edges. Add the celery, green leek tops, carrots and parsnips to the pan and cook for 5-8 minutes, or until the vegetables have started to soften.
- Add the drained lentils, chives and rosemary and cook for a few minutes more, stirring to make sure nothing sticks.
- Twist open two jars of Bay’s Kitchen Tomato and Basil stir-in sauce and pour them in, along with hot vegetable stock, the wine and tamari. Add the bay leaves and fresh thyme sprigs. Season well and stir to combine, then cover with a lid and let the filling simmer for 10-15 minutes while you cook the potatoes.
- Meanwhile, heat the oven to 190C, 170C fan.
- Bring a large saucepan of water to the boil and add a generous pinch of salt, followed by the chopped potatoes. Simmer for 15 minutes, or until a cutlery knife pierces one easily. When soft, remove from the heat, drain well and tip back into the pan to steam for a minute. Add the milk, a good glug of olive oil and a generous amount of seasoning and mash well until smooth.
- Spoon the filling into a medium oven-proof dish and and shuffle it into the corners so that it’s level, removing and discarding the bay leaves and thyme sprigs. Spoon the mash potatoes on top, using the back of your spoon to create swirls and divots to ensure maximum crispy bits.
- Drizzle the potato top with a little more oil, place the whole dish on top of a tray (to catch any spillages) and bake for 25-30 minutes, or until the pie is golden and bubbling.
- Remove from the oven, let sit for a few minutes to settle and then sprinkle over some fresh parsley to serve.