1. Heat up the olive oil in a heavy-bottomed pan. Add the diced shallots and sauté on a low heat until they are almost translucent, but not browned.
2. Add the chopped garlic and sauté for another 1-2 minutes.
3. Next add in diced mushrooms and herbs. Sauté, stirring frequently, until all the water cooks out (about 10 minutes).
4. Meanwhile, dilute mushroom stock cube and miso paste in 240 ml / 1 cup of warm water. Set aside.
5. Next add in diced carrots and celery and sauté until they both soften.
6. Stir smoked paprika, chilli (if using) and a good pinch of salt and pepper into the vegetables.
7. Add the wine and allow it to bubble gently for a few minutes so that the taste of alcohol cooks out.
8. Next, add in tomatoes, their juices, tomato paste and bay leaves.
9. Gently squash the tomatoes with a wooden spoon before adding dissolved mushroom-miso stock and another ½ cup (120 ml) of water to the pan.
10. Allow the mixture to bubble on a low-medium heat until the tomatoes have broken down fully (about 30 minutes).
11. Once the tomatoes have broken down, take the lid off and start reducing the sauce on a low-medium heat. If the pan is starting to look a bit too dry, add a bit more water and cook until you achieve the desired consistency – lentils and and walnuts will absorb some of the moisture as will the baking time so leave it a little loose. Give the sauce a good stir from time to time to ensure that it does not catch.
12. Stir in chopped walnuts and cooked lentils towards the end of the cooking time. Season the mixture with more salt, black pepper, balsamic and a touch of date syrup / sugar (to offer a contrast with bitter tasting celeriac). If the mixture is looking too dry, add a few tablespoons of water to compensate.

CELERIAC MASH

1. Peel and cut the celeriac into 2 cm / ¾” dice.
2. Steam it, boil it or roast it until soft. If roasting, coat it in olive oil and spread on a baking tray. Roast at 200° C / 390° F for about 30 minutes. Steaming takes 30 minutes and boiling approximately 20 minutes.
3. Transfer hot celeriac to a large mixing bowl or place it in a blender, together with squeezed out garlic cloves.
4. Dilute miso paste in the plant milk and work it into the celeriac and garlic mixture using a potato masher or in a blender.
5. Finally, work olive oil and vegan cream into the celeriac to help create a creamy mash. Add a touch more milk if the mash is too dry as it will lose some of the moisture in the oven.
6. Season with nutmeg, salt and pepper to taste.

ASSEMBLY

1. Preheat the oven to 225° C / 435° F.
2. Spread mince layer at the bottom of a baking dish and dot with the mashed celeriac mixture. Spread the mash evenly, brush the top with an extra tablespoon of olive oil (if liked) and then using the back of a fork, make grooves all over the mash in whatever pattern you see fit (no rules here).
3. Bake for about 20 minutes, then switch the oven to the grill / broil function and allow the top to brown further for another 10 minutes or so. For neater-looking slices allow the bake to cool a little before cutting.