Name: Lentil shepherd’s pie with celeriac & butter bean mash
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 100g red lentils; 2 leeks chopped; 4 celery sticks, chopped; 1 reduced-salt vegetable stock cube; 150ml red wine; 3 heaped tbsp tomato purée; 1 tbsp chopped thyme; 800g celeriac peeled and chopped (as for cooking potatoes); 210g can butter beans drained; 50g light cream cheese; green veg, such as broccoli to serve (optional)

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Lentil shepherd’s pie with celeriac & butter bean mash

Lentil shepherd’s pie with celeriac & butter bean mash

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 3.5 out of 5.16 ratingsRate

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

Freezable

Healthy

Vegetarian

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A star rating of 4.1 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

For the lentils

100g red lentils
2 leeks

chopped
4 celery

sticks, chopped
1 reduced-salt vegetable stock

cube
150ml red wine
3 heaped tbsp tomato purée
1 tbsp chopped thyme

For the topping

800g celeriac

peeled and chopped (as for cooking potatoes)
210g can butter beans

drained
50g light cream cheese
green veg, such as broccoli

to serve (optional)

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Nutrition: per serving

kcal247

low
fat3g

low
saturates1g
carbs26g
sugars8g
fibre16g
protein14g
salt1.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2014

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A star rating of 3.5 out of 5.16 ratings

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