Made with warming lentils and mushrooms, and topped with smooth celeriac, the family will love this flavourful wintery vegan recipe. Enjoy with a simple green salad or hot green beans.
Preparation Time: 30 minutes
Cooking Time: 1 hour 5 minutes
Serves: 6 people
5 tablespoons rapeseed oil
2 red onions – peeled and chopped
2 long red Romano peppers – cut into 1 cm cubes
3 cloves garlic – peeled and roughly chopped
300g chestnut mushrooms – washed and cut into quarters
100g shiitake or wild mushrooms – washed and cut into quarters
1 bay leaf
4 – 5 sprigs thyme
150ml red wine
4 tablespoons passata
200g cooked puy or green lentils
600g celeriac – peeled and cut into large chunks
4 spring onions – sliced
150g cherry tomatoes – sliced
Heat a tablespoon of the oil in a large frying pan over a medium heat. Fry the onions, peppers and garlic, stirring for 5 minutes or until softened and lightly coloured. Set aside.
Add another tablespoon of oil to the frying pan, add the mushrooms and cook on a high heat until they soften and release the juices.
Return the fried vegetables to the pan, and add the bay leaf, thyme, wine, passata, lentils and some seasoning. Bring to the boil and simmer for 15 minutes until thickened with little liquid remaining.
Transfer the mushroom and lentil mixture to a shallow large ovenproof dish (approx. 25cm x 37cm) discarding the herbs.
Preheat the oven to 200°C / Gas mark 6.
Coarsely grate the celeriac using a food processor or box grater. Transfer to a large bowl, drizzle over 2 tablespoons oil, season and toss to coat.
Scatter the celeriac evenly over the pie base and gently press down to level.
Add the spring onions and cherry tomatoes and drizzle the remaining tablespoon of oil.
Bake for 40-45 minutes or until golden and crispy.