Celeriac vegan shepherd's pie

 

Ingredients

Mince Layer:

• Olive Oil – 2 tablespoons (30 ml)
• Banana Shallots – 2 large, or 1 onion, finely diced
• Garlic Cloves – 5 large, finely diced
• Chestnut Mushrooms – 250 grams (8¾ oz), finely diced
• Rosemary – 2 sprigs, leaves chopped finely
• Thyme – 8 sprigs, leaves picked
• Mushroom Stock Cube – 1 (or homemade porcini stock* for a richer flavor)
• Red Miso – 1 tablespoon
• Carrot – 1 large, finely diced
• Celery Stalks – 2, finely diced
• Smoked Paprika – 1 heaped teaspoon
• Chili – A good pinch (optional, for added heat)
• Salt – To taste
• Black Pepper – To taste
• Vegan Red Wine – 120 ml (½ cup) (or vegetable stock as a substitute)
• Peeled Plum Tomatoes – 1 x 400 g (7 oz) tin
• Tomato Paste / Concentrate – 2 tablespoons
• Bay Leaves – 2
• Walnuts – 100 grams (1 cup), ideally roasted* and chopped
• Cooked Firm Lentils – 225 grams (1½ cups)
• Balsamic Vinegar – 10 ml (2 teaspoons)
• Date Syrup or Sugar – 5 ml (1 teaspoon) (optional, to balance flavors)

Celeriac Mash:

• Celeriac – 1 kg (35 oz), peeled and cubed
• Roasted Garlic – 1 head* (or 1-2 minced garlic cloves as an alternative)
• White Miso – 2 tablespoons
• Plant Milk – Approximately 80 ml (⅓ cup)
• Extra Virgin Olive Oil – 2 tablespoons, or vegan butter
• Vegan Cream – 120 ml (½ cup)
• Freshly Grated Nutmeg – ⅓ teaspoon (adjust to taste)
• Fine Sea Salt – More to taste
• Black Pepper – To taste

Method

1. Prepare the Mince Layer:

1.1. Heat the olive oil in a heavy-bottomed pan over medium heat.

1.2. Add the finely diced shallots (or onion) and sauté until they become almost translucent, but not browned.

1.3. Add the chopped garlic and cook for an additional 1-2 minutes until fragrant.

1.4. Add the diced mushrooms, rosemary, and thyme. Sauté until all the moisture from the mushrooms has evaporated, about 10 minutes.

1.5. In the meantime, dilute the mushroom stock cube and miso paste in 240 ml (1 cup) of warm water. Set aside.

1.6. Add the diced carrots and celery to the pan. Cook until they are softened.

1.7. Stir in the smoked paprika, chili (if using), and a good pinch of salt and pepper.

1.8. Pour in the vegan red wine and let it simmer for a few minutes to cook out the alcohol.

1.9. Add the peeled plum tomatoes with their juice, tomato paste, and bay leaves. Squash the tomatoes with a wooden spoon.

1.10. Stir in the diluted mushroom-miso stock and an additional 120 ml (½ cup) of water.

1.11. Let the mixture simmer on a low-medium heat until the tomatoes have fully broken down, about 30 minutes. Stir occasionally.

1.12. Once the tomatoes are broken down, remove the lid and reduce the sauce on a low-medium heat. If the pan starts to look dry, add a bit more water. Continue to cook until you achieve a slightly loose consistency, as the lentils and walnuts will absorb some moisture.

1.13. Stir in the chopped walnuts and cooked lentils. Season with additional salt, black pepper, balsamic vinegar, and a touch of date syrup or sugar if desired. Add more water if needed.

2. Prepare the Celeriac Mash:

2.1. Peel and cut the celeriac into 2 cm (¾ inch) cubes.

2.2. Steam, boil, or roast the celeriac until soft. To roast, coat with olive oil and spread on a baking tray. Roast at 200°C (390°F) for about 30 minutes. Steaming takes approximately 30 minutes, and boiling takes around 20 minutes.

2.3. Transfer the hot celeriac to a large mixing bowl or blender. If using roasted garlic, squeeze out the cloves and add them to the celeriac.

2.4. Dilute the white miso paste in the plant milk and work it into the celeriac and garlic mixture using a potato masher or in a blender.

2.5. Mix in the olive oil and vegan cream. Add more plant milk if the mash is too dry.

2.6. Season with freshly grated nutmeg, salt, and black pepper to taste.

3. Assemble and Bake:

3.1. Preheat the oven to 225°C (435°F).

3.2. Spread the mince layer evenly at the bottom of a baking dish.

3.3. Dot the top with the celeriac mash. Spread the mash evenly over the filling. Optionally, brush the top with an extra tablespoon of olive oil.

3.4. Using the back of a fork, create grooves or patterns on the surface of the mash.

3.5. Bake in the preheated oven for about 20 minutes.

3.6. Switch the oven to the grill or broil function and cook for an additional 10 minutes or until the top is golden brown. For cleaner slices, let the pie cool slightly before cutting.

Notes

• Roasted Walnuts: To roast, spread walnuts on a baking tray and roast at 180°C (355°F) for 8-10 minutes until golden. If not using walnuts, replace them with additional lentils.
• Roasted Garlic: If you don’t have roasted garlic, use 1-2 minced garlic cloves instead. To roast, cut the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 200°C (390°F) for about 30 minutes.
• Mushroom Stock: For a richer flavor, use homemade porcini stock by soaking 12 grams (0.4 oz) of dried porcini mushrooms in hot water for at least an hour.

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This Vegan Shepherd's Pie with celeriac mash is a delightful and wholesome dish perfect for a comforting meal. Enjoy!