Directions:

• Place the dried mushrooms in a small bowl, cover with hot water and allow to soak.
• Heat a large Dutch oven over medium heat, add a little oil and sauté the fresh mushrooms until well browned, set aside.
• Add a little more ghee to the pan, add the onion, celery, carrot and garlic, sauté until softened.
• If the vegetables stick to the pan add a splash of water to steam release.
• Add the seasoning, tomato paste, wine, broth, and lentils, bring to a simmer.
• Remove the dried mushrooms from the soaking liquid (save the liquid) finely chop and add to the pot. Add the soaking liquid, avoiding the sediment in the bottom.
• Add the fresh mushrooms back in, add two teaspoons of salt.
• Place the lid on the pot, lower the heat and simmer for 30 minutes while preparing the topping.
• Fit a large pot with a steamer basket, place the cubed celeriac and rutabaga in the pot, add water and steam for 20 minutes.
• Add the cauliflower florets, steam for 8 minutes more.
• Place the steamed vegetables in a food processor with the butter.
• Process, adding just enough milk to a smooth yet firm consistency.
• Salt to taste.
• Check if the lentils are done, they should be ‘al dente’, add a little more liquid if needed.
• Preheat the oven to 400F
• Place the filling in a deep casserole dish, spoon the topping over.
• Sprinkle the cheese over if using.
• Bake for 20 to 25 minutes until the top is golden and bubbling.
• Serve with Scout & Cellar Red wine, enjoy!