Recipe: Appetizing Veggie shepherd’s pie with celeriac topping

Veggie shepherd’s pie with celeriac topping. Topped with creamy, fluffy mashed potatoes. Hearty vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly. It's kind of what Thanksgiving dreams are made of, at least in.

And did you hear me when I said veg only? This easy veggie shepherd's pie is quick to prepare and can be left cooking while you get on with other things. To make the topping, bring a large saucepan of water to the boil (there's no need to add salt). You can cook Veggie shepherd’s pie with celeriac topping using 23 ingredients and 6 steps. Here is how you cook it.

Ingredients of Veggie shepherd’s pie with celeriac topping

1. It's of Pie filling.
2. Prepare 1 tin of green lentils.
3. Prepare 1 of pouch / sachet puy lentils (I used merchant gourmet).
4. Prepare 1 of white onion finely chopped.
5. Prepare 2 of carrots finely chopped.
6. It's 1 stick of celery finely chopped.
7. It's 2 cloves of garlic finely chopped.
8. You need 2 tbsp of tikka spice.
9. Prepare 1 tbsp of garam masala.
10. You need 2 tbsp of tomato purée.
11. Prepare 1 tbsp of siracha.
12. It's 1 tin of chopped tomatoes.
13. You need 250 ml of vegetable stock.
14. You need 1-2 tbsp of fresh thyme.
15. You need 1 of bay leaf.
16. You need of Seasoning.
17. You need of Celeriac mash.
18. Prepare 1 of whole celeriac peeled and chopped into chunks.
19. It's 2-3 of potatoes peeled and chopped into chunks.
20. It's 1 tsp of butter.
21. Prepare of Seasoning.
22. You need of Dried breadcrumbs.
23. It's of Parmesan cheese (optional).

A meaty, hearty and easy veggie Shepherd's Pie; made with a saucy mushroom and ground round stew, filled with corn, peas and carrots, and topped with The meaty filling for this shepherds pie is going to be made extra meaty with veggie ground road and mushrooms. The BEST Vegan Shepherds Pie with mushrooms and root vegetables- topped with truffled mashed potatoes. Veggies, Chickpeas (or lentils), fresh herbs, herbed mashed sweet potato and a crusty garlic top. This savory pie just shot to the top in the running for the Vegan Thanksgiving entree.

Veggie shepherd’s pie with celeriac topping step by step

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 🤤.

Shepherd's Pie is made with just a few ingredients, and like many of our recipes the ingredients can be tweaked with what you have on hand or what sounds good to you. For example, if you don't care for mushrooms go ahead and omit them and add zucchini instead (or another veggie of your choosing). Shepherd's Pie comes to us from England, and is traditionally made with lamb or mutton. What follows is a simple recipe for a ground beef version of Shepherd's Pie. Traditional shepherd's pie / cottage pie is made with ground beef which I of course left out because there is zero need for any of that cruelty on our plate.