Steps to Prepare Quick Veggie shepherd’s pie with celeriac topping

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, veggie shepherd’s pie with celeriac topping. One of my favorites food recipes. This time, I will make it a bit unique. 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’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Veggie shepherd’s pie with celeriac topping is something that I’ve loved my whole life.

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

The ingredients needed to make Veggie shepherd’s pie with celeriac topping:

1. Make ready Pie filling
2. Take 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. Prepare 2 cloves garlic finely chopped
8. Get 2 tbsp tikka spice
9. Prepare 1 tbsp garam masala
10. Take 2 tbsp tomato purée
11. Take 1 tbsp siracha
12. Prepare 1 tin chopped tomatoes
13. Prepare 250 ml vegetable stock
14. Take 1-2 tbsp fresh thyme
15. Get 1 bay leaf
16. Make ready Seasoning
17. Prepare Celeriac mash
18. Get 1 whole celeriac peeled and chopped into chunks
19. Take 2-3 potatoes peeled and chopped into chunks
20. Make ready 1 tsp butter
21. Take Seasoning
22. Get Dried breadcrumbs
23. Prepare Parmesan cheese (optional)

Steps 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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