Lentil shepherd’s pie with celeriac & butter bean mash - Good Food Middle East

Ingredients

• 100g red lentils
• 2 leeks, chopped
• 4 celery sticks, chopped
• 1 reduced-salt vegetable stock cube
• 150ml red wine
• 3 heaped tbsp tomato purée
• 1 tbsp chopped thyme
• 800g celeriac, peeled and chopped (as for cooking potatoes)
• 210g can butter beans, drained
• 50g light cream cheese
• green veg, such as broccoli, to serve (optional)