Celeriac Vegan Shepherds Pie Recipes

1-HOUR VEGAN SHEPHERD'S PIE

Steps:

• Slice any large potatoes in half, place in a large pot and fill with water until they're just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won't fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized - about 5 minutes.
• Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

CELERIAC VEGAN SHEPHERD'S PIE

Steps:

• Heat up the olive oil in a heavy-bottomed pan. Add the diced shallots and sauté on a low heat until they are almost translucent, but not browned.
• Add the chopped garlic and sauté for another 1-2 minutes.
• Next add in diced mushrooms and herbs. Sauté, stirring frequently, until all the water cooks out (about 10 minutes).
• Meanwhile, dilute mushroom stock cube and miso paste in 240 ml / 1 cup of warm water. Set aside.
• Next add in diced carrots and celery and sauté until they both soften.
• Stir smoked paprika, chilli (if using) and a good pinch of salt and pepper into the vegetables.
• Add the wine and allow it to bubble gently for a few minutes so that the taste of alcohol cooks out.
• Next, add in tomatoes, their juices, tomato paste and bay leaves.
• Gently squash the tomatoes with a wooden spoon before adding dissolved mushroom-miso stock and another ½ cup (120 ml) of water to the pan.
• Allow the mixture to bubble on a low-medium heat until the tomatoes have broken down fully (about 30 minutes).
• Once the tomatoes have broken down, take the lid off and start reducing the sauce on a low-medium heat. If the pan is starting to look a bit too dry, add a bit more water and cook until you achieve the desired consistency - lentils and and walnuts will absorb some of the moisture as will the baking time so leave it a little loose. Give the sauce a good stir from time to time to ensure that it does not catch.
• Stir in chopped walnuts and cooked lentils towards the end of the cooking time. Season the mixture with more salt, black pepper, balsamic and a touch of date syrup / sugar (to offer a contrast with bitter tasting celeriac). If the mixture is looking too dry, add a few tablespoons of water to compensate.
• Peel and cut the celeriac into 2 cm / ¾" dice.
• Steam it, boil it or roast it until soft. If roasting, coat it in olive oil and spread on a baking tray. Roast at 200° C / 390° F for about 30 minutes. Steaming takes 30 minutes and boiling approximately 20 minutes.
• Transfer hot celeriac to a large mixing bowl or place it in a blender, together with squeezed out garlic cloves.
• Dilute miso paste in the plant milk and work it into the celeriac and garlic mixture using a potato masher or in a blender.
• Finally, work olive oil and vegan cream into the celeriac to help create a creamy mash. Add a touch more milk if the mash is too dry as it will lose some of the moisture in the oven.
• Season with nutmeg, salt and pepper to taste.
• Preheat the oven to 225° C / 435° F.
• Spread mince layer at the bottom of a baking dish and dot with the mashed celeriac mixture. Spread the mash evenly, brush the top with an extra tablespoon of olive oil (if liked) and then using the back of a fork, make grooves all over the mash in whatever pattern you see fit (no rules here).
• Bake for about 20 minutes, then switch the oven to the grill / broil function and allow the top to brown further for another 10 minutes or so. For neater-looking slices allow the bake to cool a little before cutting.

LENTIL SHEPHERD'S PIE WITH CELERIAC & BUTTER BEAN MASH

Steps:

• 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.

VEGAN SHEPHERD'S PIE

Steps:

• Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
• Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
• Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
• Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
• Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
• Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup - as all great shepherd's pies are.