- Preheat the oven to 180°C and line a loaf tin, small pudding tins or a medium baking dish with baking parchment.
- Add the mushrooms to a food processor and pulse until finely chopped.
- Heat the olive oil in a large non-stick saucepan over a medium heat.
- Add the mushrooms and cook for 5 minutes, allowing excess moisture to evaporate and the mushrooms to brown.
- Stir in the onion, garlic, red pepper, mixed herbs, cayenne pepper, salt and black pepper.
- Cook for a further 5 minutes, stirring regularly.
- Add the steamed sweet potato and cook for another few minutes.
- Stir through the breadcrumbs, Merchant Gourmet Whole Chestnuts, Merchant Gourmet Puy Lentils and lemon zest.
- Remove from the heat and lightly mash the mixture, leaving some texture.
- Transfer to the prepared tin and press down firmly to compact the mixture.
- Bake on the lower oven shelf for 30 minutes.
- Remove from the oven and leave to rest for 10 minutes.
- Carefully turn out onto a serving platter and remove the baking parchment.
- Slice and serve with roast potatoes, vegetables and gravy if desired.
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