Red Lentil Shepherd’s Pie with Celeriac Mash - Grains & Legumes Nutrition Council

Ingredients

• 150g red lentils soaked overnight in cold water
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 stalks celery, diced
• 1 carrot, diced
• 1 teaspoon caraway seeds
• 1 sprig rosemary
• 2 bay leaves
• 4 sprigs thyme
• 100g button or field mushrooms, diced
• 25ml red-wine vinegar
• 1 tablespoon tomato paste
• 200g tinned diced tomatoes
• 2 teaspoons sea salt
• Cracked black pepper
• 2 teaspoons finely grated lemon zest (about ½ lemon run through a zester)
• 75g green beans, cut into 1 cm lengths
• Loose handful of flat leaf parsley leaves, chopped
• 375g celeriac, peeled and cut into 3 cm chunks
• 375g starchy potatoes, peeled and cut into 3 cm chunks
• 100g butter
• 150ml milk
• 1/2 cup (40 g) grated parmesan
• 1/4 teaspoon ground mace
• Cracked white pepper
• Some really good tomato sauce, to serve