LENTIL SHEPHERD'S PIE WITH CELERIAC & BUTTER BEAN MASH

Lentil shepherd's pie with celeriac & butter bean mash image

Lighten up a family favourite with this vegetarian shepherd's pie - mash celeriac and white beans with cream cheese for a low-GI topping

Provided by Sara Buenfeld

Time 1h10m

Number Of Ingredients 11

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)

Steps:

Boil the celeriac until tender when tested with the point of a knife, adding the beans for the final 5 mins of cooking. Drain and roughly mash with the cream cheese until the cheese is well mixed, but the veg is still a little chunky.
Meanwhile, tip the lentils into a pan with the leeks, celery and stock cube. Pour in the red wine and 600ml water, and add the tomato purée and thyme. Bring to the boil, cover the pan and simmer for 20-25 mins until the lentils are soft and pulpy. Towards the end of cooking, add a splash more water if they are drying out.
Heat oven to 200C/180C fan/gas 6. Spoon the lentils into the base of 4 individual pie dishes, then top with the celeriac mash, smoothing it to the edge of the dishes. Bake for 35 mins until bubbling and golden, then serve with a green veg such as broccoli, if you like.

Nutrition Facts : Calories 247 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 16 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium