Veggie shepherd’s pie with celeriac topping

Name: Veggie shepherd’s pie with celeriac topping
Total time: 4200 s
Yield: 4-6 people
Cuisine: British
Ingredients: 1 tin green lentils; 1 pouch / sachet puy lentils (I used merchant gourmet); 1 white onion finely chopped; 2 carrots finely chopped; 1 stick celery finely chopped; 2 cloves garlic finely chopped; 2 tbsp tikka spice; 1 tbsp garam masala; 2 tbsp tomato purée; 1 tbsp siracha; 1 tin chopped tomatoes; 250 ml vegetable stock; 1-2 tbsp fresh thyme; 1 bay leaf; Seasoning; 1 whole celeriac peeled and chopped into chunks; 2-3 potatoes peeled and chopped into chunks; 1 tsp butter; Seasoning; Dried breadcrumbs; Parmesan cheese (optional)

Kate Carless @KateCarless

Bath, UK

Going through my cupboard this weekend, I realised that I might have been guilty of stockpiling lentils before lockdown 🙄. So tonight’s treat is veggie shepherds pie. Lightly spiced with Indian flavours and topped with a creamy celeriac mash. Personally I wouldn’t add Parmesan to the topping because of the Indian spiced flavours but my husband insisted. #veggie #vegetarian #midweekmeals

Kate Carless @KateCarless

Saved

Ingredients

30 mins prep & 40 mins cooking

4-6 people

Pie filling
1 tingreen lentils
1pouch / sachet puy lentils (I used merchant gourmet)
1white onion finely chopped
2carrots finely chopped
1 stickcelery finely chopped
2 clovesgarlic finely chopped
2 tbsptikka spice
1 tbspgaram masala
2 tbsptomato purée
1 tbspsiracha
1 tinchopped tomatoes
250 mlvegetable stock
1-2 tbspfresh thyme
1bay leaf
Seasoning
Celeriac mash
1whole celeriac peeled and chopped into chunks
2-3potatoes peeled and chopped into chunks
1 tspbutter
Seasoning
Dried breadcrumbs
Parmesan cheese (optional)

Saved

Steps

30 mins prep & 40 mins cooking

1

Preheat the oven to 180 degrees c
2

Heat a tbsp oil in a large pan and slowly fry the onions for 3-4 mins. Then add the carrots, celery, garlic and some salt. Cook for 5 mins, then add the spices and cook for another 3-5 mins until the veg is soft.
3

Add the lentils, tomato purée, tinned tomatoes, siracha, stock and herbs and simmer for 15 minutes until the stock reduces. Add a little water if it gets too dry.
4

Meanwhile add the celeriac, potatoes and a little salt to a pot of cold water and bring to the boil. Once boiling, turn down and simmer for 15 minutes until soft.
5

Taste the lentils and add a little more seasoning if needed. Then add them to an ovenproof dish.
6

Mash the celeriac and potatoes with the butter and add to the top of the lentils. Sprinkle with breadcrumbs and place in the oven for 20 minutes. After 20 minutes remove and sprinkle with cheese (optional) and return to the oven for another 20 minutes until the topping is golden. Serve 🤤

Saved

Cooksnaps

Saved

Kate Carless @KateCarless

on June 15, 2020 20:18

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.