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Celeriac Vegan Shepherd’s Pie Recipe

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★★★★★

4.8 from 70 reviews

This vegan shepherd’s pie features a hearty and flavorful filling made from mushrooms, lentils, walnuts, and a medley of herbs and spices, topped with a creamy celeriac mash. Roasted or steamed celeriac replaces traditional potatoes for a unique twist, while vegan cream and miso add richness and depth. Perfect as a comforting, plant-based main dish.

Ingredients

Scale

Filling

  • 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)

Celeriac Mash Topping

  • 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

  1. Sauté Shallots: Heat olive oil in a heavy-bottomed pan over low heat. Add diced shallots and sauté gently until almost translucent but not browned, about 5-7 minutes.
  2. Add Garlic: Stir in diced garlic and sauté for another 1-2 minutes until fragrant.
  3. Cook Mushrooms and Herbs: Add diced chestnut mushrooms, rosemary, and thyme. Cook, stirring often, until mushrooms release their moisture and it evaporates, about 10 minutes.
  4. Prepare Stock: Dissolve mushroom stock cube and red miso paste in 240 ml (1 cup) of warm water. Set aside for later use.
  5. Add Carrots and Celery: Stir in diced carrots and celery, cooking until softened, approximately 5-7 minutes.
  6. Add Spices: Mix in smoked paprika, optional chilli, salt, and black pepper to taste, stirring well to combine.
  7. Deglaze with Wine: Pour in vegan red wine (or stock), allowing it to bubble gently for a few minutes so the alcohol cooks off.
  8. Add Tomatoes and Bay Leaves: Add canned peeled plum tomatoes with their juices, tomato paste, and bay leaves. Gently break up the tomatoes using a wooden spoon.
  9. Incorporate Stock Mixture: Pour in the prepared mushroom-miso stock and an additional 120 ml (½ cup) of water, stirring well.
  10. Simmer Sauce: Let the mixture simmer on low-medium heat until the tomatoes have fully broken down, about 30 minutes.
  11. Reduce Sauce: Remove the lid and reduce the sauce on low-medium heat until the consistency is slightly loose but thick enough to coat the back of a spoon. Add water if it becomes too dry, stirring frequently to prevent sticking.
  12. Add Lentils and Walnuts: Stir in chopped walnuts and cooked lentils near the end of cooking. Season with additional salt, pepper, balsamic vinegar, and optional date syrup or sugar. Adjust moisture with added water if needed.
  13. Prepare Celeriac: Peel and cut celeriac into 2 cm (¾ inch) dice. Steam, boil, or roast until soft. Roasting involves coating celeriac in olive oil and baking at 200° C (390° F) for about 30 minutes; steaming takes 30 minutes, boiling about 20 minutes.
  14. Mash Celeriac: Transfer hot celeriac to a large bowl or blender. Add roasted garlic cloves. Dilute white miso in plant milk and mix into the celeriac and garlic using a potato masher or blender.
  15. Add Creaminess: Stir in olive oil (or vegan butter) and vegan cream to create a smooth, creamy mash. Add extra plant milk if the mixture is too dry as it will lose moisture while baking.
  16. Season Mash: Season with freshly grated nutmeg, fine sea salt, and black pepper to taste.
  17. Preheat Oven: Set oven to 225° C (435° F).
  18. Assemble Pie: Spread the mushroom-lentil-walnut mixture evenly at the bottom of a baking dish. Dollop the mashed celeriac on top and spread evenly. Optionally brush the surface with a tablespoon of olive oil.
  19. Create Texture: Use the back of a fork to make grooves or patterns on the mash for decorative effect.
  20. Bake: Bake for about 20 minutes at 225° C (435° F).
  21. Broil for Browning: Switch oven to grill/broil function and brown the top for an additional 10 minutes or until golden and crisp.
  22. Cool Slightly and Serve: Allow the shepherd’s pie to cool a little for easier slicing and neater presentation. Serve warm.

Notes

  • You can use either banana shallots or a regular onion based on availability/preference.
  • Homemade porcini mushroom stock adds depth but use any mushroom stock cube if unavailable.
  • The date syrup is optional; it adds a touch of sweetness to balance the bitter notes of celeriac.
  • Roasting celeriac adds a deeper flavor compared to boiling or steaming.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • To make the dish gluten-free, ensure the stock cube and tomato paste do not contain gluten derivatives.
  • If you prefer a spicier dish, increase the quantity of chili.

Keywords: vegan shepherd’s pie, celeriac mash, plant-based comfort food, mushroom lentil pie, vegan main dish

Find it online: https://trendytasterecipes.com/celeriac-vegan-shepherds-pie-recipe/