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…
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.
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.
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.