Veggie Shepherd’s Pie
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Prep: 15 mins
Cook: 40-45 mins
Shepherds and shepherdesses, your flock will love this one. We've swapped lamb for lentils in this proper pot pie topped with organic cheesy celeriac mash.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 celeriac
  • 1 leek
  • 1 carrot
  • 1 stick of celery
  • A punnet of white mushrooms
  • A handful of thyme
  • 3 tbsp tomato purée
  • 1 vegetable stock cube
  • A tin of green lentils
  • A pot of butter
  • A chunk of Cheddar
  • A bag of cavolo nero
From your kitchen
  • A drizzle of olive oil
  • 150ml hot water
  • Sea salt
  • Freshly ground pepper
You'll need
  • Chopping board
  • Knife
  • Vegetable peeler
  • A couple of pans with lids
  • Wooden spoon
  • Colander
  • Measuring jug
  • Masher or fork
  • Grater
  • Ovenproof dish or two small ovenproof dishes
  • Steamer basket (optional)
Step by step this way
  • 1.

    Fill a kettle and boil it. Wash and peel the celeriac. Chop it into smallish pieces. Pop the celeriac in a pan. Pour in enough boiling water to cover it. Pop on a lid. Bring to the boil. Turn the heat down. Simmer for 15 mins till the celeriac is soft.

  • 2.

    Trim the ends of the leek. Wash and finely slice it. Peel and finely chop the carrot. Rinse the celery and finely slice it. Rinse and slice the mushrooms.

  • 3.

    Warm a drizzle of olive oil in another pan. Add the leek, carrot and celery. Gently fry for 5 mins till starting to soften. Stir every so often. Add the mushrooms. Fry for another 5 mins till the mushrooms are soft. Heat your oven to 180°C/Fan 160°C/Gas 4.

  • 4.

    Take the veg off the heat. Strip the leaves from half the thyme sprigs. Stir into the veg with 3 tbsp of the tomato purée. Crumble in the stock cube. Drain and rinse the lentils. Add them to the pan with 150ml hot water from the kettle. Taste and season.

  • 5.

    Drain the celeriac. Add the butter and some salt and pepper. Mash till smooth with a masher or fork. Coarsely grate the Cheddar and stir half of it into the mash.

  • 6.

    Spoon the lentil mixture into an ovenproof dish or two individual ones. Top with the celeriac mash. Sprinkle over the rest of the Cheddar. Bake for 25-30 mins till golden and bubbling.

  • 7.

    Trim the ends off the cavolo nero and shred it. Bring a pan of water to the boil. Pop the cavolo nero in a steamer basket or colander. Cover. Cook for 6-7 mins till it’s tender. Serve with the pie.

  • Tip

    Spread some of your leftover tomato purée onto large, flat portobello mushrooms. Top with grated Cheddar or mozzarella and oregano leaves and bake in a medium-hot oven for 15-20 mins. Mushroom pizzas!

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