St Patrick’s Day pie with colcannon, carrots and Tenderstem broccoli

• 2 tbsp vegetable oil
• 1 medium onion diced
• 3 cloves of garlic crushed
• 250 g chestnut mushrooms halved
• 1 medium carrot diced
• 1 stick of celery diced
• 50 g pearl barley rinsed
• 60 g Puy lentils rinsed
• 800 ml canned Guinness or vegetarian stout
• 100 ml vegetable stock
• dried porcini mushrooms chopped
• 1.5 tsp vegetarian gravy granules
• Salt and pepper to taste

For the pie crust:

• 500 g shortcrust pastry
• 50 g plain flour for rolling out
• 1 free-range egg beaten, for brushing

For the colcannon:

• 500 g potatoes peeled and diced
• 50 g salted butter
• 2 tbsp semi-skimmed milk
• 1/4 savoy cabbage sliced
• Salt and pepper to taste

For the thyme-roasted carrots:

• 300 g carrots peeled and cut into batons
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 4 big sprigs of fresh thyme

For the Tenderstem broccoli:

• 250 g Tenderstem broccoli
• A pinch of salt