SHEPHERD’S PIE
This is a dead ringer for a real shepherd’s pie, with a dark and inky mushroom and lentil base in lieu of the usual minced lamb, and a crispy rösti top made with celeriac instead of potato.
Preparation 25 minutes Cooking about 1 hour 15 minutes Serves 6 6 TBSP GROUNDNUT OIL
2 RED ONIONS, PEELED AND FINELY CHOPPED
2 LONG RED PEPPERS, CORES AND SEEDS DISCARDED, IN 1CM DICE 2 CELERY STICKS, FROM THE HEART, TRIMMED, HALVED LENGTHWAYS AND THINLY SLICED
300G CHESTNUT MUSHROOMS, STALKS TRIMMED
100G FRESH WILD MUSHROOMS, STALKS TRIMMED
1 BAY LEAF
2 THYME SPRIGS
150ML VEGAN RED WINE
4 TBSP TOMATO PASSATA RUSTICA
1 TBSP VEGAN WORCESTERSHIRE SAUCE
SEA SALT AND BLACK PEPPER
500G COOKED PUY OR GREEN LENTILS
1 TSP VEGAN RED WINE VINEGAR
FOR THE TOP
800G CELERIAC, PEELED AND CUT INTO LARGE CHUNKS APPROX 75G SLICED SPRING ONIONS
150G SMALL CHERRY TOMATOES, HALVED
1 Heat a tablespoon of the oil in a large saucepan over a medium heat and fry the onion, peppers and celery for 7-8 minutes until softened and lightly coloured, stirring frequently.
2 Meanwhile, whizz all the mushrooms in a food processor, in two batches, to finely chop them – take care to stop short of reducing them to a purée.
3 Transfer the fried vegetables to a bowl, add another tablespoon of oil to the pan and fry the chopped mushrooms for a few minutes until they darken, then throw out their juices. Return the fried veg to the pan, add the herbs, wine, passata, Worcestershire sauce and some seasoning. Bring to the boil, then simmer over a low heat for 15 minutes until you have a thick sauce, but with a little remaining liquid. Stir in the lentils and vinegar, and adjust the seasoning.
4 Transfer the mushroom and lentil mixture to a large (about 25cm x 37cm) shallow ovenproof dish, which will allow plenty of crispy golden top. Discard the herbs. The pie base can be prepared well in advance – if you do this, leave to cool before covering and chilling.
5 Preheat the oven to 210°C (190°C fan) gas mark 6½. Coarsely grate the celeriac using the attachment on a food processor. Transfer the grated celeriac to a large bowl, drizzle over 3 tbsp of oil, season and toss to coat it. Scatter this evenly over the pie base and gently press down to level it. Toss the spring onions and cherry tomatoes with the remaining tablespoon of oil and scatter over the surface. Bake the pie for 40-45 minutes until golden and crispy.