Prepare to revolutionize your plant-based cooking with a game-changing twist on the classic shepherd's pie! This extraordinary Celeriac Vegan Shepherd's Pie isn't just another boring vegetarian dish - it's a flavor explosion that will make even meat-lovers weak at the knees. Imagine a hearty, rich filling packed with nutritious lentils and root vegetables, topped with a golden, crispy potato crust that promises to transport you straight to culinary heaven. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing comfort food, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 celeriac, peeled and diced
- 2 carrots, diced
- 1 onion, chopped
- 200g lentils, cooked
- 2 tablespoons tomato paste
- Vegetable broth as needed
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing your ingredients. Peel and dice the celeriac into small cubes, about 1-inch in size. Dice the carrots and chop the onion. Rinse the cooked lentils if they are canned or pre-packaged.
- In a large pot, heat a splash of vegetable broth or water over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced carrots and celeriac to the pot. Stir well to combine and let them cook for another 10 minutes, stirring occasionally. If the vegetables begin to stick, add a little more vegetable broth.
- Once the celeriac and carrots are tender, stir in the cooked lentils and the tomato paste. Mix thoroughly to ensure everything is well combined.
- Pour in enough vegetable broth to create a slightly saucy mixture, then season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until heated through and the flavors meld together.
- While the filling is simmering, preheat your oven to 200°C (400°F).
- Once the filling is ready, transfer it to a baking dish, spreading it out evenly.
- Cover the filling with a layer of mashed potatoes (you can prepare this separately using boiled potatoes, mashed with a bit of olive oil, salt, and pepper). Spread the mashed potatoes evenly over the top of the lentil and vegetable mixture.
- Using a fork, create some texture on the surface of the mashed potatoes. This will help them crisp up during baking.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and crispy.
- Once baked, remove the shepherd's pie from the oven and let it cool for a few minutes. Garnish with fresh herbs before serving.
- Serve hot and enjoy your hearty Celeriac Vegan Shepherd's Pie!
Tips
- Dice your vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Don't rush the sautéing process - letting the onions, carrots, and celeriac develop their natural flavors will create a deeper, more complex taste profile.
- For extra richness, consider adding a splash of vegan Worcester sauce or a teaspoon of miso paste to the filling for additional umami depth.
- Make sure to create textured peaks in your mashed potato topping with a fork - these will crisp up beautifully and create an irresistible golden crust.
- If you want to make this dish ahead of time, you can prepare the filling and topping separately, then assemble and bake just before serving.
- Experiment with different herb combinations for garnishing - fresh thyme, rosemary, or parsley can add a wonderful aromatic finish to the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
