Lentil & Celeriac Shepherd's Pie (Serves: 6, Preparation time: 45 minutes, Cooking time: 30 minutes)

Celeriac is a good alternative to potaotes. It tastes a bit like mild celery and complements the rich tomato base in this dish. I reckon this is one the tastiest things on my blog, it's awesome! 

Sauce

1 onion, sliced

2 garlic cloves, sliced

2 sticks celery, sliced finely

1 carrot, sliced or grated

1 courgette, sliced or grated
1 red  pepper, diced

2 x 400g tins chopped tomatoes (I use Waitrose Organic with chopped herbs)

1 tbsp tomato puree

Splash Lea & Perrins Worcestershire Sauce

Content

250g puy lentils

250g mushrooms, in quarters

1 red peppers, diced

100g fresh spinach
25g fresh basil 

Topping

2 x celeriac, peeled and diced into 1cm squares

500ml water or stock

100g cheddar cheese, grated (use more or less, as you wish)

First peel and dice the celeriac. I sometimes do this the day before. Fry the diced celeriac in oil for 5 minutes, then add 500ml water or  stock, add the lid and cook  over a medium heat for 25 minutes, stirring occasionally. (when cooked, drain and set aside)

Meanwhile, put the lentils into a large pan and cover with water. Simmer for 20 minutes.

Whilst the celeriac and lentils are cooking, you can slice the veg for the sauce. Fry the onion, garlic, celery, carrot, courgette and 1 red pepper in a pan over a low-medium heat for about 5 minutes.  

Add the tinned tomatoes, tomato puree and a good splash of lea and perrins.
Simmer for 5 minutes.

Remove from the heat and blend into a smooth sauce, using a hand blender.

When the lentils are cooked, drain them and  return them to the large saucepan. Add the blended sauce, mushrooms, the second red pepper, torn basil and spinach. 

Simmer gently in the pan for approx 10 minutes. 

Transfer to a pyrex dish or individual ramekins.

Cover the top with the diced, cooked celeriac and grated cheese. Bake in the oven at 180 for 20 minutes.