Stranger Foods

Lentil shepherds pie with celeriac & butter bean mash

Serves 4 1 hr 10 mins

1 hr 10 mins	Total
10 mins	Prep
1 hr	Cook

Vegetarian Recipe image

The traditional topping of mashed potato for a pie like this has a high GI, so this version uses mashed butter beans with celeriac for when you fancy a lighter option.

Ingredients

x0.5

Metric

Imperial

For the lentils

100 g red lentils
2 leeks, chopped
4 sticks celery, chopped
1 reduced salt vegetable stock cube
150 ml red wine (or water)
3 heaped tsp tomato puree
1 tbsp chopped thyme

For the topping

800 g celeriac, peeled and chopped as though cooking potatoes
210 g can butter beans, drained and rinsed
50 g light soft cheese

Instructions

°C

°F

Boil the celeriac with the butter beans until the celeriac is tender when tested with the point of a knife. Drain and roughly mash with the soft cheese, until the cheese is well mixed but the veg are still a little chunky.
Meanwhile, tip the lentils into a pan with the leeks, celery and stock cube. Pour in the red wine and 600 ml water, add the tomato puree and thyme. Bring to the boil and simmer for until the lentils are soft and pulpy. Check towards the end of cooking that they are not drying out and add a splash more water if they are.
Heat the oven to 180°C/gas 6. Spoon the lentils into the base of four individual pie dishes then top with the celeriac mash, smoothing it to the edge of the dishes. Bake for until bubbling and golden and serve with a green veg like broccoli.

Nutrition

kcal 247
fat 3 g
saturates 1 g
carbs 26 g
sugar 8 g
fibre 16 g
protein 14 g
salt 1.2 g

Lentil shepherds pie with celeriac & butter bean mash

Ingredients

Instructions

Nutrition

BBC Good Food: Cheap & Healthy