Three-bean shepherd's pie

• 80 g dried chickpeas
• 80 g dried borlotti beans
• 80 g dried kidney beans
• 1000 g water

Vegetable filling

• 130 g water
• 20 g dried shiitake mushrooms, cut into slices
• 2 garlic cloves
• ⅛ tsp asafoetida (optional - see Tips)
• 1 brown onion (approx. 150 g), cut into halves
• 20 g unsalted butter
• 6 sprigs fresh flat-leaf parsley, leaves only
• 170 g tomatoes, cut into halves
• 200 g zucchini, trimmed and cut into quarters
• 70 g celery stalks, cut into quarters
• 150 g potatoes, peeled and cut into pieces (2 cm)
• 120 g carrot, peeled and cut into pieces (2 cm)
• 2 tbsp Vegetable stock paste (see Tips)
• 2 tsp dried thyme
• 1 tsp salt
• 1 tsp ground black pepper
• 60 g red wine
• 50 g tomato paste
• 100 g fresh field mushrooms, cut into slices (5 mm)

Sweet potato topping

• 50 g Parmesan cheese, cut into pieces (3 cm)
• 250 g full cream milk
• ⅛ tsp sea salt, to taste
• ⅛ tsp ground black pepper, to taste
• 1000 g sweet potato, peeled and cut into pieces (3-4 cm)
• 30 g unsalted butter
• sea salt, to taste
• ground black pepper, to taste