Porcini mushroom and chestnut pie

Ingredients:
Porcini mushrooms
Chestnuts
Other mushroom varieties of your own choosing. I use field, chestnut and button
Tomato puree
Onions
Garlic
Potatoes
Cheese
Milk

Boil the potatoes and make a mash in the way you prefer. If you're like me, this will involve lots of cheese.

Soak the porcini mushrooms in luke warm water. Make sure they are covered completely, but down drown them.

Chop and fry the garlic and onions until they start to brown. Chop and fry the other mushroom varieties.

Add the soaked porcini mushrooms and the water they were soaking in so that all the ingredients ate just covered with the water.

Roughly chop the chestnuts, not too small, and add them to the frying pan.

Turn the heat down and let it reduce, adding the tomato puree if you need to thicken.

Season to taste.

Once the mushroom mix is nice and thick, transfer to a baking dish and pile the mash on top. Smooth it out, as if you're making a shepherd's pie, and top with some cheese.

Put it in the oven at gas mark 7 (220C) for about 15 mins, until the top browns.