Celeriac and Lentil Cottage Pie

A comforting dish that showcases spicy lentils topped with a creamy celeriac puree, which is baked until golden. 


  • 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


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


  1. 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.
  2. 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.
  3. 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.
  4. Pour the lentil mixture into a pie dish or baking dish and top with the celeriac mash.
  5. Cook for 30 minutes, until golden and bubbling.
  6. Enjoy!
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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.


Serve leftovers alongside buttered greens, such as cavolo nero, cabbage or kale. 

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