Celeriac and Brie Topped Lentil Cottage Pie

Preparation Notes

For a vegan version, simply swap out the brie for a vegan cheddar-style cheese.

Ingredients

• 30g sun-dried tomatoes, rinsed and drained (these should be the dried type, not marinated in oil)
• 15g dried mixed mushrooms, rinsed and drained

For the mash:

• 700g celeriac, peeled and chopped
• 440g potatoes, peeled and chopped
• Salt and pepper, for seasoning
• 150g vegetarian brie, cut into small chunks

For the filling:

• 80g aubergine, cubed
• 2 tbsp vegetable oil
• 1 tbsp liquid smoke

• 600ml vegetable stock
• 1 tsp yeast extract
• 150g dried green lentils, rinsed and drained
• 1 onion, finely diced
• 1 stick of celery, finely diced
• 3 cloves garlic, finely chopped
• 2 tsp onion powder
• 1 tsp dried thyme
• 3 tbsp arrowroot powder
• 2 tbsp tomato purée
• 1 tbsp soy sauce

Method

1. Preheat the oven to 200⁰C / fan 180⁰C / gas 6.
2. Place the dried tomatoes and mushrooms into a small bowl and cover with 300ml of boiling water. Set aside to soak for at least 20 minutes. Drain the vegetables, retaining the liquid for later. Chop the tomatoes and mushrooms and set aside.
3. Make the mash: Place the celeriac and potatoes into a large saucepan and cover with boiling water. Add a large pinch of salt. Cook on medium heat for 20 minutes until soft. Remove from the heat, drain and mash until smooth. Season to taste.
4. While the mash is cooking, roast the aubergine: Toss the cubed aubergine in 1 tbsp of the oil and the liquid smoke. Season with a little salt and pepper. Roast in the preheated oven for 15-20 minutes until soft. Remove from the oven and set aside.
5. To cook the lentils: Place the stock in a medium saucepan and bring to the boil. Add the yeast extract and stir until dissolved. Add the lentils and cook for 20 minutes. Drain the lentils and reserve the liquid. Set aside.
6. Heat the remaining oil in a large deep-sided frying pan or saucepan on a medium heat. Add the onion and celery. Season with salt and pepper and sauté for 3-4 minutes until starting to soften. Add the garlic and sauté for a further 1 minute.
7. Add in the chopped tomatoes and mushrooms and cook for 2 minutes, stirring to avoid anything sticking to the pan.
8. Add the aubergine, lentils, onion powder, thyme and arrowroot. Stir until well-combined.
9. Next, add two thirds of the reserved liquids (soaking liquid and lentil stock), tomato purée and soy sauce. Stir well.
10. Continue to stir and cook for 2-3 minute while the sauce thickens, adding more liquid as necessary to form the sauce. Remove from the heat.
11. Spoon the filling into a deep ovenproof dish and smooth out to form an even layer.
12. Add approximately 100g of the brie to the mash and stir well. Gently spread the flavoured mash over the filling to cover the entire surface.
13. Cook in the preheated oven for 20 minutes. Remove from the oven and dot the top with the remaining brie. Continue to cook in the oven for 5-10 minutes until the top is starting to turn golden brown.
14. Serve immediately. The pie can also be cooled then stored in the fridge for 2-3 days or frozen for up to 3 months.