Veggie shepherd’s pie with celeriac topping
Veggie shepherd’s pie with celeriac topping

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, veggie shepherd’s pie with celeriac topping. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Veggie shepherd’s pie with celeriac topping is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Veggie shepherd’s pie with celeriac topping is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have veggie shepherd’s pie with celeriac topping using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Veggie shepherd’s pie with celeriac topping:
  1. Make ready Pie filling
  2. Get 1 tin green lentils
  3. Take 1 pouch / sachet puy lentils (I used merchant gourmet)
  4. Prepare 1 white onion finely chopped
  5. Get 2 carrots finely chopped
  6. Take 1 stick celery finely chopped
  7. Take 2 cloves garlic finely chopped
  8. Get 2 tbsp tikka spice
  9. Take 1 tbsp garam masala
  10. Get 2 tbsp tomato purée
  11. Take 1 tbsp siracha
  12. Take 1 tin chopped tomatoes
  13. Take 250 ml vegetable stock
  14. Prepare 1-2 tbsp fresh thyme
  15. Prepare 1 bay leaf
  16. Take Seasoning
  17. Get Celeriac mash
  18. Make ready 1 whole celeriac peeled and chopped into chunks
  19. Get 2-3 potatoes peeled and chopped into chunks
  20. Get 1 tsp butter
  21. Make ready Seasoning
  22. Take Dried breadcrumbs
  23. Prepare Parmesan cheese (optional)
Instructions to make Veggie shepherd’s pie with celeriac topping:
  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 🤤

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