Name: Celeriac Vegan Shepherd’s Pie Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 2 tbsp / 30 ml olive oil; 2 large banana shallots OR 1 onion, finely diced; 5 large garlic cloves, finely diced; 250 g / 8¾ oz chestnut mushrooms, finely diced; 2 sprigs rosemary, leaves chopped finely; 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; a good pinch of chilli (optional); salt, adjust to taste; black pepper, to taste; 120 ml / ½ cup vegan red wine (or stock); 1 x 400 g / 7 oz tins quality peeled plum tomatoes; 2 tbsp tomato paste / concentrate; 2 bay leaves; 100 g / 1 cup roasted walnuts, chopped; 225 g / 1½ cups cooked firm lentils; 10 ml / 2 tsp quality balsamic vinegar; 5 ml / 1 tsp date syrup or sugar (optional); 1 kg / 35 oz celeriac; a head of roasted garlic; 2 tbsp white miso; approx. 80 ml / 1/3 cup plant milk; 2 tbsp extra virgin olive oil or vegan butter; 120 ml / ½ cup vegan cream; 1/3 tsp freshly grated nutmeg, adjust to taste; fine sea salt, more to taste

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Introduction

This celeriac vegan shepherd’s pie is a comforting and hearty dish perfect for plant-based eaters and anyone looking to enjoy a rich, savory meal. Packed with mushrooms, lentils, and a creamy celeriac mash topping, it offers a delicious twist on the classic shepherd’s pie.

The dish is a baked casserole in a white speckled rectangular dish, with a top layer of golden brown mashed potatoes marked with evenly spaced ridges and some browned spots. The mashed potato layer is about one layer thick and is slightly raised around the edges with a few small green herb leaves scattered on top. A square section has been removed, revealing a dark brown cooked lentil filling mixed with diced vegetables underneath. A silver serving spoon is scooping out the lentil mix, held by a woman's hand at the bottom right corner. The dish sits on a wooden surface with two small white bowls filled with herbs and spices visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp / 30 ml olive oil
2 large banana shallots OR 1 onion, finely diced
5 large garlic cloves, finely diced
250 g / 8¾ oz chestnut mushrooms, finely diced
2 sprigs rosemary, leaves chopped finely
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
a good pinch of chilli (optional)
Salt, adjust to taste
Black pepper, to taste
120 ml / ½ cup vegan red wine (or stock)
1 x 400 g / 7 oz tins quality peeled plum tomatoes
2 tbsp tomato paste / concentrate
2 bay leaves
100 g / 1 cup (ideally roasted*) walnuts, chopped
225 g / 1½ cups cooked firm lentils
10 ml / 2 tsp quality balsamic vinegar
5 ml / 1 tsp date syrup or sugar (optional)
1 kg / 35 oz celeriac
A head of roasted garlic*
2 tbsp white miso
Approx. 80 ml / 1/3 cup plant milk
2 tbsp extra virgin olive oil or vegan butter
120 ml / ½ cup vegan cream
1/3 tsp freshly grated nutmeg, adjust to taste
Fine sea salt, more to taste
Black pepper, to taste

Instructions

Step 1: Heat the olive oil in a heavy-bottomed pan. Add the diced shallots and sauté on low heat until almost translucent but not browned.
Step 2: Add the chopped garlic and sauté for another 1-2 minutes.
Step 3: Add diced mushrooms and herbs. Cook, stirring frequently, until all moisture evaporates, about 10 minutes.
Step 4: Dilute the mushroom stock cube and red miso paste in 240 ml / 1 cup warm water and set aside.
Step 5: Add diced carrots and celery to the pan and sauté until softened.
Step 6: Stir in smoked paprika, chilli if using, and season with salt and black pepper.
Step 7: Pour in the vegan red wine and allow to bubble gently for a few minutes to cook out the alcohol taste.
Step 8: Add the peeled plum tomatoes with their juices, tomato paste, and bay leaves.
Step 9: Gently break the tomatoes with a wooden spoon, then add the dissolved mushroom-miso stock and another 120 ml / ½ cup water.
Step 10: Simmer the mixture on low-medium heat until the tomatoes fully break down, about 30 minutes.
Step 11: Remove the lid and reduce the sauce on low-medium heat, adding water if it becomes too dry. Stir regularly to prevent sticking.
Step 12: Stir in chopped walnuts and cooked lentils near the end. Adjust seasoning with salt, black pepper, balsamic vinegar, and date syrup or sugar. Add water if too dry.
Step 13: Peel and cut the celeriac into 2 cm / ¾” dice.
Step 14: Steam, boil, or roast the celeriac until soft. To roast, toss with olive oil and bake at 200° C / 390° F for about 30 minutes. Steaming takes 30 minutes, boiling about 20 minutes.
Step 15: Transfer hot celeriac to a large bowl or blender along with squeezed roasted garlic cloves.
Step 16: Dilute white miso in plant milk and mix into the celeriac and garlic using a potato masher or blender.
Step 17: Stir in olive oil and vegan cream to create a creamy mash. Add more plant milk if needed.
Step 18: Season the mash with freshly grated nutmeg, salt, and black pepper to taste.
Step 19: Preheat the oven to 225° C / 435° F.
Step 20: Spread the mince layer into the base of a baking dish. Top with the mashed celeriac, spreading evenly. Brush with an extra tablespoon of olive oil if desired, then create grooves with a fork.
Step 21: Bake for about 20 minutes, then switch to grill/broil and brown the top for another 10 minutes. Allow to cool slightly before slicing for neater servings.

Tips & Variations

Roasting the walnuts adds a deeper flavor and crunch to the filling.
If you don’t have celeriac, a mix of parsnip and potato can work as a mash alternative.
Use homemade porcini stock for a richer, earthier taste if available.
Adjust the level of smoked paprika and chilli to suit your spice preference.

Storage

Store leftover shepherd’s pie covered in the refrigerator for up to 3 days. Reheat in the oven at 180° C / 350° F until warmed through, about 20 minutes, to maintain texture. You can also freeze portions in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish with dark blue dots on the sides holds a lentil shepherd's pie. The dish has two main layers: the top layer is smooth and creamy mashed potatoes with grilled golden-brown lines across the surface and small green herbs sprinkled on top; the bottom layer is a thick, dark brown lentil mixture with visible small pieces of carrots, celery, and tomatoes, which looks juicy and hearty. One corner of the pie is cut out, showing the two layers clearly inside the dish, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of celeriac for the mash?

Yes, regular potatoes or a mix of potatoes and parsnips can be used, though celeriac gives a unique flavor that sets this recipe apart.

Is this dish suitable for gluten-free diets?

Yes, this dish is naturally gluten-free, but always check your stock cubes and miso paste ingredients to ensure no gluten-containing additives.