Ingredients
For the filling
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 1 parsnip, diced
- ½ small swede, diced
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 150 g red lentils, rinsed
- 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 1 tbsp tamari
- 2 bay leaves and a few sprigs of thyme
For the mash
- 1 small celeriac (about 600 g), peeled and cut into chunks
- 400 g floury potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- 2 tbsp wholegrain mustard
Method
- Make the filling: heat the oil in a large pan and cook the onion, carrots, parsnip and swede for 10 minutes. Add the garlic and tomato purée for 2 minutes. Add the lentils, tomatoes, stock, tamari and herbs, and simmer for 25 minutes, until the lentils are soft and the sauce is thick. Remove the herbs and season.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Make the mash: meanwhile, boil the celeriac and potatoes for 15–20 minutes until tender. Drain well, then mash with the oil and mustard and season.
- Assemble and bake: heat the oven to 200°C (180°C fan). Spoon the filling into a baking dish, top with the mash and fork the top. Bake for 25–30 minutes, until golden.
- Serve: serve with steamed greens or braised red cabbage.
Why it's good for you: Celeriac is lower in starch than potato and adds a delicate, nutty flavour, along with potassium and vitamin K. Red lentils melt into the sauce, adding protein and fibre, and root vegetables provide slow, steady energy through the winter.
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