Easiest Way to Make Perfect Veggie shepherd’s pie with celeriac topping

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, veggie shepherd’s pie with celeriac topping. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Veggie shepherd’s pie with celeriac topping is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Veggie shepherd’s pie with celeriac topping is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have veggie shepherd’s pie with celeriac topping using 23 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Veggie shepherd’s pie with celeriac topping:

1. Prepare Pie filling
2. Take 1 tin green lentils
3. Make ready 1 pouch / sachet puy lentils (I used merchant gourmet)
4. Prepare 1 white onion finely chopped
5. Take 2 carrots finely chopped
6. Make ready 1 stick celery finely chopped
7. Make ready 2 cloves garlic finely chopped
8. Get 2 tbsp tikka spice
9. Take 1 tbsp garam masala
10. Make ready 2 tbsp tomato purée
11. Take 1 tbsp siracha
12. Make ready 1 tin chopped tomatoes
13. Get 250 ml vegetable stock
14. Take 1-2 tbsp fresh thyme
15. Make ready 1 bay leaf
16. Take Seasoning
17. Take Celeriac mash
18. Get 1 whole celeriac peeled and chopped into chunks
19. Get 2-3 potatoes peeled and chopped into chunks
20. Make ready 1 tsp butter
21. Get Seasoning
22. Take Dried breadcrumbs
23. Take Parmesan cheese (optional)

Instructions to make Veggie shepherd’s pie with celeriac topping:

1. Preheat the oven to 180 degrees c
2. 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.
3. 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.
4. 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.
5. Taste the lentils and add a little more seasoning if needed. Then add them to an ovenproof dish.
6. 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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