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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 Snacks that give You Power.
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Yogurt is a snack a lot of people take for granted. Occasionally people decide to eat yogurt over a nutritious lunch which is not the greatest idea. You can not beat yogurt when it comes to a nutritious snack though. It is made up of a lot of calcium, protein, and B vitamins. Easily digestible, yogurt can also help your digestive system work correctly depending upon the culture used to make it. Try putting in some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. This minimizes your sugar consumption without minimizing the taste of your snack.
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We hope you got benefit from reading it, now let’s go back to veggie shepherd’s pie with celeriac topping recipe. You can have veggie shepherd’s pie with celeriac topping using 23 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Veggie shepherd’s pie with celeriac topping:
- Use Pie filling
- You need 1 tin green lentils
- Provide 1 pouch / sachet puy lentils (I used merchant gourmet)
- Prepare 1 white onion finely chopped
- You need 2 carrots finely chopped
- Get 1 stick celery finely chopped
- You need 2 cloves garlic finely chopped
- Use 2 tbsp tikka spice
- Use 1 tbsp garam masala
- Use 2 tbsp tomato purée
- Take 1 tbsp siracha
- Prepare 1 tin chopped tomatoes
- Get 250 ml vegetable stock
- Provide 1-2 tbsp fresh thyme
- Provide 1 bay leaf
- Take Seasoning
- You need Celeriac mash
- Take 1 whole celeriac peeled and chopped into chunks
- Provide 2-3 potatoes peeled and chopped into chunks
- Take 1 tsp butter
- You need Seasoning
- Provide Dried breadcrumbs
- Get 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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