Servings
4
Prep Time
15
Cook Time
60
Enjoy this yummy vegan twist version of a Shepherd’s Pie slighty Food To Glow
175 g small brown or green lentils, rinsed
3 large floury potatoes, cubed
1/2 head celeriac, peeled and cubed
2 Tbsp extra virgin olive oil or butter
5 Tbsp flat-leaf parsley, finely chopped
1 large onion, peeled and finely chopped
1 bay leaf
1 heaped tsp herbes de Provence or dried mixed herbs
2-4 garlic cloves, peeled, smashed and finely chopped
4 carrots, peeled and sliced
200 g chestnut or shiitake mushrooms, wiped and sliced
1 x 400 g tin chopped tomatoes
1 heaped tbsp sundried tomato puree or ordinary tomato puree
1 Tbsp either mushroom ketchup or soy sauce
1 Tbsp olive oil
Preheat oven to 200C/400F.
Put the lentils in a large saucepan, cover with 3 times their volume of water and simmer until tender but not mushy (check after 35-45 minutes).
Meanwhile, boil the potatoes and celeriac in salted water until tender. Drain and mash with fat and some potato water. Season and stir in half of the parsley.
Heat oil in a frying pan, add onion or leeks and sauté for about 5 minutes. Then add bay leaf, herbs, garlic, carrots, and mushrooms, and cook until mushrooms release moisture (about 5 minutes).
Drain the lentils and add to the pan with chopped tomatoes and soy sauce, then add some lentil liquor to loosen if needed. Season to taste.
Spoon the mixture into an ovenproof dish, top with the mashed potato/celeriac and smooth over. Bake for 45 minutes, or until bubbling and the top is lightly browned.