Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, shepherd’s pie with a celeriac mash - vegan. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Topped with creamy, fluffy mashed potatoes. Vegan Lentil Shepherds Pie- a plant-based take on the comforting classic made with hearty lentils and parsnip mashed potatoes. As much as I love them both in this dish, it's still plenty tasty enough sans celeriac and parsnips.
Shepherd’s pie with a celeriac mash - vegan is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Shepherd’s pie with a celeriac mash - vegan is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have shepherd’s pie with a celeriac mash - vegan using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Shepherd’s pie with a celeriac mash - vegan:
- Take 2 tbsp olive oil
- Take 1 red onion, peeled and chopped
- Prepare 2 cloves garlic, peeled and crushed
- Get 2 carrots, chopped (i do into halfmoon shapes)
- Make ready 2 sticks celery, chopped
- Make ready 1 cup puy lentils, rinsed and drained
- Get 500 ml vegetable stock - may need more
- Get 1 tbsp balsamic vinegar
- Make ready 1-2 tsp fresh thyme leaves
- Prepare 1 tsp cayenne pepper or paprika - optional
- Make ready For the celeriac mash:
- Get 1 head celeriac, peeled and roughly chopped
- Take couple of sprigs of fresh thyme and/ or rosemary
- Get Some olive oil or butter or vegan butter
- Make ready Sea salt and black pepper
- Take Handful hazelnuts
Let simmer for a few minutes to thicken. Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Luxury Fish Pie with Rosti Caper Topping.
Instructions to make Shepherd’s pie with a celeriac mash - vegan:
- Pre-heat the oven to 200°C.
- For the celeriac mash: put the celeriac into a large pot of boiling water, add a pinch of salt. Bring back to the boil then simmer covered for 15-20 mins. I add some sprigs of thyme and/ or rosemary to the water. Drain and then mash with a fork or masher: add some oil and/ or butter to bring help mash til smooth. I like some texture so i never mash til completely smooth. Add a generous pinch of seasalt and a few grind of black pepper.
- In an oven-proof pan, heat the olive oil on a medium heat and then add the garlic and onions. Sauté til soft.
- Add the carrots and celery and cook til softened.
- Add the thyme leaves, vinegar, lentils, cayenne/ paprika if using and stock. If you drink alcohol, a splash of red wine can be added. Cover and simmer for 20-25 mins. Check that the mix doesn’t dry out - just add some hot water if it does.
- When the lentil mix is ready, spoon the celeriac mash on top. Cook in the oven for about 10 mins. Some grated cheese (vegan cheese of course if you’re making it vegan) on top is a good addition!
- Because the celeriac has a nutty taste, i added some hazelnuts that i toasted in a dry pan for 5-10 mins.
- And that’s it! Enjoy on its own or with some greens.
Winter Vegetable Pie with a Parmesan Crust. This naturally vegan lentil shepherd's pie is made by baking stewed lentils and vegetables with a garlic chive mashed potato topping. My meatless shepherd's pie recipe is flavorfully made with normal, non-weird, nutritious ingredients and I hope that you and your family love it! Very important for getting crispy golden bits. This delicious, savoury vegan shepherd's pie freezes very well, so make in individual portions if you prefer, or freeze the leftovers.
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