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Before you jump to Veggie shepherd’s pie with celeriac topping recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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The first change you can make is to pay more attention to what you buy when you do your food shopping as it is likely that you have the tendency to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A good healthy option can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy every day. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
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We hope you got insight from reading it, now let’s go back to veggie shepherd’s pie with celeriac topping recipe. You can cook veggie shepherd’s pie with celeriac topping using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie shepherd’s pie with celeriac topping:
- Take Pie filling
- Prepare 1 tin green lentils
- You need 1 pouch / sachet puy lentils (I used merchant gourmet)
- Prepare 1 white onion finely chopped
- Use 2 carrots finely chopped
- You need 1 stick celery finely chopped
- Get 2 cloves garlic finely chopped
- Provide 2 tbsp tikka spice
- Get 1 tbsp garam masala
- Take 2 tbsp tomato purée
- Prepare 1 tbsp siracha
- Use 1 tin chopped tomatoes
- Take 250 ml vegetable stock
- You need 1-2 tbsp fresh thyme
- You need 1 bay leaf
- You need Seasoning
- Take Celeriac mash
- Take 1 whole celeriac peeled and chopped into chunks
- You need 2-3 potatoes peeled and chopped into chunks
- Take 1 tsp butter
- You need Seasoning
- Get Dried breadcrumbs
- You need Parmesan cheese (optional)
Steps to make Veggie shepherd’s pie with celeriac topping:
- Preheat the oven to 180 degrees c
- Heat a tbsp oil in a large pan and slowly fry the onions for 3-4 mins. Then add the carrots, celery, garlic and some salt. Cook for 5 mins, then add the spices and cook for another 3-5 mins until the veg is soft.
- Add the lentils, tomato purée, tinned tomatoes, siracha, stock and herbs and simmer for 15 minutes until the stock reduces. Add a little water if it gets too dry.
- Meanwhile add the celeriac, potatoes and a little salt to a pot of cold water and bring to the boil. Once boiling, turn down and simmer for 15 minutes until soft.
- Taste the lentils and add a little more seasoning if needed. Then add them to an ovenproof dish.
- Mash the celeriac and potatoes with the butter and add to the top of the lentils. Sprinkle with breadcrumbs and place in the oven for 20 minutes. After 20 minutes remove and sprinkle with cheese (optional) and return to the oven for another 20 minutes until the topping is golden. Serve 🤤
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