Lentil shepherd’s pie with celeriac & butter bean mash

Lentil shepherd’s pie with celeriac & butter bean mash

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(6 ratings)

Prep: 15 mins Cook: 55 mins


Serves 4
Lighten up a family favourite with this vegetarian shepherd's pie - mash celeriac and white beans with cream cheese for a low-GI topping

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal247
  • fat3g
  • saturates1g
  • carbs26g
  • sugars8g
  • fibre16g
  • protein14g
  • salt1.2g
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    For the lentils

    • 100g red lentils
    • 2 leeks, chopped



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 4 celery sticks, chopped



      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 1 reduced-salt vegetable stock cube
    • 150ml red wine
    • 3 heaped tbsp tomato purée
    • 1 tbsp chopped thyme


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    For the topping

    • 800g celeriac, peeled and chopped (as for cooking potatoes)



      The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

    • 210g can butter beans, drained
    • 50g light cream cheese
    • green veg, such as broccoli, to serve (optional)



      Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


    1. Boil the celeriac until tender when tested with the point of a knife, adding the beans for the final 5 mins of cooking. Drain and roughly mash with the cream cheese until the cheese is well mixed, but the veg is still a little chunky.

    2. Meanwhile, tip the lentils into a pan with the leeks, celery and stock cube. Pour in the red wine and 600ml water, and add the tomato purée and thyme. Bring to the boil, cover the pan and simmer for 20-25 mins until the lentils are soft and pulpy. Towards the end of cooking, add a splash more water if they are drying out.

    3. Heat oven to 200C/180C fan/gas 6. Spoon the lentils into the base of 4 individual pie dishes, then top with the celeriac mash, smoothing it to the edge of the dishes. Bake for 35 mins until bubbling and golden, then serve with a green veg such as broccoli, if you like.

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    Comments, questions and tips

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    5th Jan, 2016
    I looked at this recipe and thought that's a LOT of celery. And it was. Especially considering the leeks and celeriac. Next time I make this dish I'll half the amount of celery and replace with carrots, peas, green beans etc. I'll also replace the red wine with passatta as I had to open a bottle of wine just for this recipe and it wasn't worth it. That said I loved the mash and it is a tasty, easy and superhealthy recipe.
    22nd Feb, 2015
    I loved this recipe, really healthy and surprisingly flavourful! Easy, simple and cheap. Probably going to add a little more fluid next time but this is defiantly going to be a regular at meal times.
    5th Jan, 2015
    This was the first evening meal of meat free January for us. It seemed to make a lot more than for 4 people. It was very tasty, next time I may add a little spice but I do like food with a good kick. It was straight forward to make and filling. I didn't miss meat.
    2nd Jan, 2015
    I made this without leeks, as a certain member of the household won't eat them, and it is lovely! I have made this a few times and is a good fall back on those miserable, winter nights.
    23rd Oct, 2014
    fantastic,tasty recipe.you would never believe this was so good for you.i added a flavoured cream cheese to the mash which was lovelly.there are so many variasions of this I want to try now.i also added carrots instead of the celery and onion instead of leeks.
    9th Oct, 2014
    Made a nice change from lamb shepherds pie. Also added some diced carrot and mushrooms. Kids enjoyed it too
    27th Nov, 2015
    Is the cream cheese OK to freeze or should this be added later on dethawing?
    goodfoodteam's picture
    10th Dec, 2015
    As the cream cheese is mixed in it should be fine. A full fat cheese would be even better if you are not worried about the fat content.
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