Shepherd’s pie
1 HOUR 40 MINUTES | SERVES 6 | EASY | LC GF
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. That’s not to say that if mash is an essential part of the comfort factor that it cannot stand in. This dish is high in fibre, and a source of vitamin C, folic acid and protein.
groundnut oil 5 tbsp red onions 2, finely chopped long red romano peppers 2, cut into 1cm dice celery 2 sticks, halved lengthways and thinly sliced chestnut mushrooms 300g wild mushrooms 100g, cleaned bay leaf 1 thyme sprigs 2 vegan red wine 150ml passata 4 tbsp vegan worcestershire sauce 1 tbsp (optional) cooked puy or green lentils 500g vegan red wine vinegar 1 tsp TOPPING celeriac 800g, peeled and cut into large chunks spring onions 4, sliced cherry tomatoes 150g, halved
• Heat a tbsp of the groundnut oil in a large pan over a medium heat and fry the onions, peppers and celery, stirring frequently, for 7-8 minutes or until softened and lightly coloured. Meanwhile, pulse the mushrooms in batches in a food processor until finely chopped – take care not to reduce them to a purée. Transfer the fried veg to a bowl, add another tbsp of oil to the pan and fry the chopped mushrooms for a few minutes until they darken and release their juices. Return the fried veg to the pan and add the herbs, wine, passata, worcestershire sauce and some seasoning. Bring to the boil, then simmer over a low heat for 15 minutes until thickened, with a little remaining liquid. Stir in the lentils and vinegar, and season.
• Transfer the mushroom and lentil mixture to a large (approximately 25cm x 37cm) shallow ovenproof dish, discarding the herbs. The pie base can be prepared well in advance – just leave to cool before covering and chilling.
• Heat the oven to 220C/fan 200C/gas 7 and coarsely grate the celeriac using a food processor or box grater. Transfer to a large bowl, drizzle over 2 tbsp of oil, season and toss to coat. Scatter the celeriac evenly over the pie base and gently press down to level. 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 or until golden and crispy.
PER SERVING 327 KCALS | FAT 14.2G SATURATES 2.7G | CARBS 26.3G | SUGARS 9.4G FIBRE 13.3G | PROTEIN 12.1G | SALT 0.3G