Celeriac and Lentil Cottage Pie
A comforting dish that showcases spicy lentils topped with a creamy celeriac puree, which is baked until golden.
Substitute:
- No celeriac? Use potatoes or parsnips instead.
- No carrots? The carrot and mushrooms are optional. Swap them for any other veg, like cabbage, swede or parsnips.
- No rosemary? Use any dried herb.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
600 g Celeriac
1 Carrot (diced)
1 Onion (chopped )
2 Garlic cloves (chopped )
100 g Mushrooms (sliced)
1 tsp Rosemary
a pinch of chilli flakes
1 tbsp Tomato puree
400 g Tin chopped tomatoes
400 g can lentils (drained and rinsed )
200 ml Vegetable stock
2 tbsp Butter / Vegan butter
50 ml Milk of choice
2 tbsp Olive oil
Salt & pepper
Recipe:
- Cut the celeriac into large pieces, leaving the skin on. Put the chunks in a saucepan, cover with water and add a big pinch of salt. Bring to a boil and cook for 20 minutes, or until tender. Drain and put it back in the saucepan with the butter and milk, then mash into a smooth puree.
- Preheat the oven to 180 C/160 fan/gas mark 4. Heat the olive oil in a large frying pan over medium-high heat, then add the onion, carrot, garlic, mushroom, rosemary and chilli flakes.
- Cook for 5 minutes then add the tomato puree, chopped tomatoes and lentils. Cook for 10 minutes more and season to taste with salt and pepper.
- Pour the lentil mixture into a pie dish or baking dish and top with the celeriac mash.
- Cook for 30 minutes, until golden and bubbling.
- Enjoy!
How to store
Store in the fridge for up to 3 days or in the freezer for up to 1 month. Top tip: freeze it in portions, then reheat it in a hot oven for 10-15 minutes.
Leftovers
Serve leftovers alongside buttered greens, such as cavolo nero, cabbage or kale.
