Description
A hearty and flavorful vegan shepherd’s pie made with celeriac mash and a savory lentil and vegetable filling.
Ingredients
Scale
- MINCE LAYER
- 2 tbsp / 30 ml olive oil
- 2 large banana shallots OR 1 onion, finely diced
- 5 large garlic cloves, finely diced
- 250 g / 8¾ oz chestnut mushrooms, finely diced
- 2 sprigs rosemary, leaves chopped finely
- 8 sprigs thyme, leaves picked
- 1 mushroom stock cube (or homemade porcini stock)
- 1 tbsp red miso
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 heaped tsp smoked paprika
- a good pinch of chilli (optional)
- salt, adjust to taste
- black pepper, to taste
- 1 x 400 g / 7 oz tins quality peeled plum tomatoes
- 2 tbsp tomato paste / concentrate
- 2 bay leaves
- 100 g / 1 cup (ideally roasted) walnuts, chopped
- 225 g / 1½ cups cooked firm lentils
- 10 ml / 2 tsp quality balsamic vinegar
- 5 ml / 1 tsp date syrup or sugar (optional)
- CELERIAC MASH
- 1 kg / 35 oz celeriac
- a head of roasted garlic
- 2 tbsp white miso
- approx. 80 ml / 1/3 cup plant milk
- 2 tbsp extra virgin olive oil or vegan butter
- 120 ml / ½ cup vegan cream
- 1/3 tsp freshly grated nutmeg, adjust to taste
- fine sea salt, more to taste
- black pepper, to taste
Instructions
- Heat olive oil in a heavy-bottomed pan.
- Add diced shallots and sauté until almost translucent.
- Add chopped garlic and sauté for another 1-2 minutes.
- Add diced mushrooms and herbs, sauté until water cooks out (about 10 minutes).
- Dissolve mushroom stock cube and miso in 240 ml warm water, set aside.
- Add diced carrots and celery, sauté until softened.
- Stir in smoked paprika, chilli, salt, and pepper.
- Add wine and let it bubble for a few minutes.
- Add tomatoes, their juices, tomato paste, and bay leaves.
- Squash tomatoes with a spoon, then add dissolved stock and 120 ml water.
- Bubble on low-medium heat until tomatoes break down (about 30 minutes).
- Reduce sauce, adding water if it gets too dry.
- Stir in walnuts and lentils, season with salt, pepper, balsamic, and date syrup/sugar.
- Peel and dice celeriac, steam, boil, or roast until soft.
- Transfer celeriac to a bowl or blender with roasted garlic.
- Dilute miso in plant milk and mix with celeriac using a masher or blender.
- Mix in olive oil and vegan cream, adjust consistency with more milk if needed.
- Season with nutmeg, salt, and pepper to taste.
- Preheat oven to 225° C / 435° F.
- Spread mince layer in a baking dish, top with celeriac mash.
- Brush top with olive oil and create grooves with a fork.
- Bake for about 20 minutes, then grill/broil for another 10 minutes.
- Let cool slightly before slicing.
Notes
- For roasted walnuts, spread on a tray and roast at 180° C for 8-10 minutes.
- For roasted garlic, cut the top off, drizzle with oil, wrap in foil, and roast at 200° C for 30 minutes.
- For mushroom stock, soak dried porcini in hot water for at least an hour.
- This recipe fits a 25 cm square baking dish or standard rectangular lasagne dish.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Celeriac vegan shepherd’s pie, vegan shepherd's pie, celeriac mash