Vegan lentil shepherd's pie with herby celeriac mash
You won't miss the meat with this comforting vegan lentil shepherd's pie. The herby celeriac mash makes a great change from the usual potato topping.
Servings 4 people
Ingredients
For the celeriac mash
- 2 medium celeriac
- small handful fresh herbs eg lovage or parsley finely chopped
- 1-2 tbsp olive oil or dairy free spread
For the shepherd's pie
- 1 tbsp olive oil
- 1 onion chopped
- 2 medium carrots diced
- 1 stick celery diced
- 2 garlic cloves crushed
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp oregano
- 200 ml vegetable stock
- 800 g tinned brown or green lentils drained and rinsed
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- Salt and pepper
Instructions
To make the celeriac mash
- Peel and dice your celeriac. If it's covered in mud you might find it useful to do this in the sink. Use a sharp knife to cut off any gnarly bits of skin that won't peel.
- Bring a pan of water to the boil, then add the celeriac and simmer until soft.
- Drain and mash with the herbs and olive oil or dairy free spread. Set aside.
To make the lentil shepherd's pie
- Heat the olive oil in a large saucepan over a medium heat. You can use an ovenproof dish if you want to save on washing up.
- Add the onion and cook, stirring occasionally for five minutes. Add the diced carrot and celery, reduce the heat to low and cover. Cook for a further ten minutes until starting soften.
- Add the garlic, the bay leaf, cumin and oregano and cook for a further minute.
- Add the vegetable stock, the lentils, the chopped tomatoes and the tomato purée. Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until the sauce has thickened. Season to taste with salt and pepper.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Transfer the lentil mixture to an oven proof dish. Cover with the herby celeriac mash and smooth over with a fork.
- Bake in the oven for 15-20 minutes until bubbling and the topping is turning golden brown.