Hey there, food adventurers!
It's that time of the week again when we get to kick back, relax, and indulge in some well-deserved comfort. This week, I'm all about routines that boost the mood. You know, the yoga stretches, the calm meditations, the energizing runs, and of course, the food that makes you feel amazing.
Speaking of feeling good, ever wonder why our brains sometimes lead us astray? I'm working on building some solid new pathways that make me crave the good stuff, not just the easy stuff. Join me on this journey, will you?
As the season turns colder, nothing beats a warm, comforting dish. I’ve got a twist on a British classic that will blow your socks off: Shepherd's pie, but make it vegan and with a celeriac twist! We're diving deep into the world of root vegetables today!
Now, I know what you're thinking - celeriac? That ugly knobbly thing? Trust me on this one! While it might not win any beauty pageants, it more than makes up for it in flavor. My mum would always make this celeriac, apple and walnut salad, but I found that baking or mashing celeriac is where it really shines.
In this recipe, a pillow of creamy celeriac mash hides a rich, savory vegan 'mince'. We're talking umami-packed mushrooms, roasted walnuts, a hint of miso, savory mushroom stock and juicy tomatoes, and protein-rich lentils. The hint of sweetness from the base is a perfect match for the savory celeriac topping.
Celeriac is not only delicious but also packed with vitamin K, and it's a fantastic low-carb alternative to potatoes. I’m all for carbs, but sometimes you want a little variation, right? It's a bit of a labor of love, I must admit, but trust me, it’s the sort of dish that keeps on giving.
Celeriac Vegan Shepherd's Pie Recipe
Yields: 1 large tray Prep Time: 30 minutes Cook Time: 120 minutes
Ingredients
Mince Layer:
- 2 tbsp olive oil
- 2 large banana shallots (or 1 onion), finely diced
- 5 large garlic cloves, finely diced
- 250g chestnut mushrooms, finely diced
- 2 sprigs rosemary, leaves chopped
- 8 sprigs thyme, leaves picked
- 1 mushroom stock cube (or homemade porcini stock)
- 1 tbsp red miso
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 heaped tsp smoked paprika
- Pinch of chili (optional)
- Salt and pepper to taste
- 120ml vegan red wine (or stock)
- 400g tin quality plum tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 100g roasted walnuts, chopped
- 225g cooked firm lentils
- 2 tsp quality balsamic vinegar
- 1 tsp date syrup or sugar (optional)
Celeriac Mash:
- 1kg celeriac
- Roasted garlic (from 1 head, or 1-2 minced cloves)
- 2 tbsp white miso
- 80ml plant milk
- 2 tbsp extra virgin olive oil or vegan butter
- 120ml vegan cream
- 1/3 tsp freshly grated nutmeg
- Salt and pepper to taste
Method
- Make the Mince: Sauté shallots and garlic in olive oil until softened, then add mushrooms and herbs. Cook until water evaporates. Stir in diced carrots and celery, then paprika, chili (if using), salt, and pepper. Deglaze with red wine, then add tomatoes, tomato paste, and bay leaves. Simmer until tomatoes break down, then stir in mushroom-miso stock and water. Reduce until the mixture has thickened, then stir in walnuts, lentils, balsamic, and date syrup/sugar. Adjust seasoning to taste.
- Prepare the Celeriac Mash: Peel and cube the celeriac, steam, boil, or roast until tender. Mash or blend with squeezed-out roasted garlic cloves, plant milk with miso, olive oil, and vegan cream. Season with nutmeg, salt, and pepper.
- Assemble the Pie: Preheat oven to 225°C (435°F). Spread mince at the bottom of a baking dish. Top with mashed celeriac, spreading evenly and making decorative grooves with a fork. Brush with olive oil (optional).
- Bake: Bake for 20 minutes, then switch to grill/broil for another 10 minutes until top is browned.
Notes:
- Roasted Walnuts: Roast at 180°C (355°F) until golden (8-10 mins). Sub with more lentils if needed.
- Roasted Garlic: Cut the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 200°C (390°F) for 30 minutes.
- Mushroom Stock: Use 240ml porcini stock made from soaking 12g of dried porcini mushrooms in hot water.
- Baking Dish: Use a 25cm (10") square or standard rectangular lasagne dish.
I cannot wait to hear how much you enjoy this! If you make this, tag me on your socials. Let's get cooking!