You will not miss the meat in this rich and filling vegetable and lentil bake. A vegetarian alternative to Shepherds pie, the lentils make a great substitute for mince producing a dish that is just as satisfying as the meat version.
Like many people I am trying to eat more meat-free meals and of course I shall be sharing some of my favourites meat-free dishes with you.
Don't get me wrong, I do like my meat and by no means do I intend to become a vegetarian, but most of us eat more meat than we need, myself included.
And eating meat-free dishes has the bonus of being easy on the purse so that has to be a good thing too.
Prepare ahead
This dish can be prepared a head of time up to the end of step 6. Allow to cool, cover and store in the refrigerator for up to 2 days.
Freeze before baking for up to 6 months. Defrost fully before baking for 40-45 minutes or until the filling is piping hot and the top is golden.
Make it a vegan vegetable and lentil bake
I like to add a little milk and butter to the mashed potato and celeriac topping which makes it a little richer but if you want to make this dish vegan it can be easily done so by omitting these. Add a little extra virgin olive oil instead. - Easy!
How to make the bake – step by step
Slice the leeks and chop the carrot and celery. Finely chop the mushrooms Sauté the vegetables, add the lentils and cook in the stock until softened then add the remaining ingredients and cook Cook the potatoes and celeriac until soft. Mash with the butter and milk. Spoon the filling into an ovenproof dish and top with the mash. Bake until piping hot and golden.
Vegetable and lentil bake
Equipment
- shallow baking dish
Ingredients
For the filling
- 1 tablespoon rapeseed oil
- 1 large leek washed and sliced
- 2 sticks celery chopped
- 1 large carrot chopped
- 2 clove garlic chopped
- 250 g brown or green lentils
- 750 ml water
- 1 vegetable stock cube
- 150 g chestnut mushrooms finely chopped
- 2 tablespoon mushroom ketchup or brown fruity sauce
- 1 teaspoon each dried thyme, rosemary and oregano
- 1 tablespoon cornflour
- salt and freshly ground black pepper
For the topping
- 450 g floury potatoes peeled and cut into 2.5cm/1inch chunks
- 450 g celeriac peeled and cut into 2.5cm/1inch chunks
- 50 g butter
- 4 tablespoon milk
Instructions
- Heat 1 tablespoon oil and gently cook 1 large sliced leek, 2 chopped celery stalks and 1 chopped carrot for about 5 minutes, stirring frequently until softened. Add 2 chopped garlic cloves and cook for 1 minute.
- Rinse 250g (9oz) lentils and add to the pan. Add 750ml (1¼pt) water and crumble in one stock cube. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the lentils are just tender.
- Meanwhile, cook 450g (1lb) potatoes and 450g (1lb) celeriac, peeled and cut into chunks in lightly salted boiling water for 10 to 12 minutes or until just tender.
- When the lentils are just tender, stir in 150g (5oz) finely chopped mushrooms, 4 tablespoon mushroom ketchup or brown fruity sauce, and 1 teaspoon each of thyme, rosemary and oregano. Cook for another 15 minutes, stirring occasionally. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Mix 1 tablespoon cornflour with a little water to a smooth paste and stir in. Cook for another 2 to 3 minutes. Season to taste, then spoon into a large ovenproof dish.
- When the potatoes are cooked, drain well. Add 50g (2oz) butter and 4tbsp milk and mash well. Carefully spoon the mash over the lentil mixture.
- Bake in the centre of the oven for about 20 minutes until the top is crisp and golden. Allow to stand for 5 minutes before serving
Jon says
Absolutely fantastic! Will definitely be making this again as we try to reduce our meat intake. Used hp sauce and it was just like a real shepherd's pie!
Opened my eyes to the use of lentils.
Jacqueline Bellefontaine says
Yes lentils can make a great meat substitute in places. I often add a handful or two to things like bolognese sauce to "stretch" meat further. I like HP sauce too its the one i use most often. You might also like to try my lentil and potato hotpot https://www.recipesmadeeasy.co.uk/easy-lentil-and-potato-hotpot/
Corina Blum says
This sounds absolutely delicious and really healthy too! I'm also trying to cook more meatfree meals at the moment although I could never imagine giving up meat completely. I'm sure this is delicious the next day and a great reason to make a large batch. Thank you so much for sharing with #CookOnceEatTwice!
Jacqueline Bellefontaine says
I wouldnt want to give up meat completely either and my boys would have a fit if i tried imposing a vegetrain diet on them every day, that said we do eat lots of vegetables and quite a few meat free meals.
Julie says
Love this idea ... was just looking for a veggie gluten free meal for tomorrow so [sauces allowing] this will do the trick!
Jacqueline Bellefonatine says
Hope you like it Julie. Im making it again tonight.
Julie says
Made it and it was devoured! I found a gluten free Worcester sauce so used that ... seconds were had and this recipe shared! Think it was most definitely a hit!! Thank you Jac!
Jacqueline Bellefonatine says
Julie I am so glad you liked it. I wasn't able to check if mushroom ketchup had gluten in as mine had run out but worcester sauce is a good substitute. I did make it agian FRiday and as both boys are away We froze half for another time. It really is a recipe I will be coming back to again and again. Nice to know Im not the only one.
Liz says
Love the sound of this. Do the lentils have to be pre cooked?
Thanks
Liz
Jacqueline Bellefonatine says
Hi Liz, No need to pre cook (or soak). Jacqui x
Angela / Only Crumbs Remain says
I love meals like this Jacqueline, they're so easy to do, packed with flavour and perfect for chilly days. I love that you added celeariac to the mash too - something I don't do nearly often enough tbh. And I'm going to have to keep my eyes peeled for mushroom ketchup, it's something I've not come across but I can imagine it being very useful.
Angela x
Jacqueline Bellefonatine says
I do rather like celeriac in mash it just adds that extra flavour dimension doesn't it. I add to mushroom ketchup to stews and savoury bakes. It last quite a while but I need to buy another bottle as i used it up last time I made this dish. You should find it easily enough in the supermarket along side the likes of Worcestershire sauce etc