A hearty shepherd's pie is the ultimate in cold-weather comfort. This vegetarian version is as savoury as it is nourishing with mineral-rich lentils, vegetables, garlic, and paprika. Topped with an earthy celeriac and potato mash studded with fragrant thyme, the dish sings with rich flavours that are sure to please a crowd.
Watch the cooking demonstration video here!
Ingredients
Lentil Base
- 3 garlic cloves, unpeeled
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 sprigs of fresh thyme
- 2 bay leaves
- 1 1/2 cups (375 mL) finely diced onion
- 1 cup (250 mL) finely diced celery
- 1 cup (250 mL) finely diced carrot
- 1/8 tsp (0.5 mL) salt
- 2 tsp (10 mL) smoked sweet paprika
- 2 Tbsp (30 mL) tomato paste
- 2 tsp (10 mL) balsamic vinegar
- 1/2 tsp (2 mL) soy sauce
- 1 cup (250 mL) Le Puy, French-style green, or Beluga lentils, rinsed
- 4 cups (1 L) low-sodium vegetable stock, divided
- 1/2 tsp (2 mL) black pepper
Celeriac Top
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut in eighths
- 1 lb (450 g) celeriac, peeled and diced in similar sized pieces to the potato
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1 Tbsp (15 mL) fresh thyme leaves
- 2 Tbsp (30 mL) butter
Instructions
For lentil base, in small saucepan over medium-low heat, heat unpeeled garlic cloves in olive oil for approximately 10 minutes, turning occasionally and lowering heat if necessary to prevent burning. Once garlic is soft but not brown, turn off heat, remove garlic, and reserve oil.
Squeeze soft centre of garlic cloves into small dish and set aside.
In large saucepan or skillet, add 3 Tbsp (45 mL) of reserved garlic-infused oil over medium-low heat. Add thyme sprigs and bay leaves until thyme begins to sizzle. Raise heat to medium and add onion, carrots, and celery. Stir and add salt. Sauté for approximately 10 minutes, until onions are translucent.
To reserved garlic cloves, add paprika and remaining 1 Tbsp (15 mL) garlic-infused olive oil, then mash together.
Add garlic mash to saucepan of vegetables along with tomato paste. Cook mixture, stirring to prevent burning and to fully incorporate. Add balsamic vinegar and soy sauce to pan to deglaze. Next, add lentils and 1/2 cup (125 mL) of stock, stirring well to scrape up any bits stuck to bottom of pan. Add a further 2 cups (500 mL) stock and keep at a simmer for approximately 25 minutes. Partially cover with lid during this time, allowing a gap for steam to escape. After 25 minutes, remove lid and add remaining 1 1/2 cups (375 mL) stock in 2 batches over the next 15 minutes, until lentils are fully cooked and you are left with a loosely textured stew. The lentils will continue to soak up liquid after cooking, so you don't want the mixture to be dry.
Remove bay leaves and thyme sprigs and discard. Add freshly ground black pepper and stir. Transfer lentil mixture to a 10 inch (25 cm) baking dish and smooth the top with a spatula or palette knife.
While lentils are cooking, prepare celeriac topping. Steam potatoes and celeriac until fork tender. Remove to a bowl and let stand for approximately 10 minutes for steam to evaporate. Add salt, freshly ground black pepper, thyme leaves, and butter. Mash and mix to combine until smooth.
Preheat oven to 350 F (180 C).
Drop spoonfuls of the celeriac topping over top of lentil mixture in baking dish. Cover lentils completely, making rough swirls with a spoon or palette knife. Bake for 40 minutes, until piping hot, bubbling, and browned on top. Let stand for 5 minutes before serving.
Tip: Steaming the potatoes and celeriac rather than boiling them keeps the mash drier and fluffier — boiling can waterlog both vegetables, resulting in a dense, gluey topping. Let the steam evaporate fully before mashing for the best texture.
Serves 8
By Helena McMurdo
