Mushroom, Lentil and Celeriac Pie

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OcadoLife

4 serving

Prep time: 15 mins

Cook time: 1 hr 35 mins

Serves: 4

Recipe author Tom Hunt says: “Celeriac mash is one of life’s pleasures, ramping up an already comforting mashed potato with extra ﬂavour, texture and savouriness.”

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Ingredients Method

Ingredients

400g celeriac, skin on but root removed, washed and roughly diced
400g ﬂoury potatoes, skin on, roughly diced
2 glugs extra virgin olive oil, plus extra to taste
5g dried porcini (optional)
1 onion, finely diced
2 large carrots, finely diced
200g flat mushrooms, finely chopped
4 garlic cloves, roughly chopped
1 tbsp Marmite
5 rosemary sprigs, leaves picked and roughly chopped
1 tbsp tomato purée
100g dried green or brown lentils
1 tbsp Worcestershire sauce (optional)
1 tsp maple syrup or other sweetener (optional)
250ml organic red wine

Recipe tips / Prepare ahead

“This is a hearty dish I’d recommend making on a lazy Sunday or in advance, as the ﬂavours improve with time. Double the recipe and freeze one pie for another day.”

Method

Step 1

Bring a large pan of salted water to the boil. Add the celeriac and simmer for 10 mins, then add the potatoes and boil for 20 mins, or until both are soft. Strain, reserving all of the cooking liquid. Return the potatoes and celeriac to the pan and mash with a glug of extra virgin olive oil, adding back some of the cooking liquid to create a nice ﬂuffy consistency. (You will need the rest of the cooking liquid later, so don’t pour it away). Season the mash and add more olive oil, to taste, then put to one side.

Step 2

Meanwhile, soak the porcini, if using, in 100ml cold water and set aside for at least 10 mins.

Step 3

Put a large, heavy-based pan over a medium heat and add a glug of extra virgin olive oil. Add the onion, carrots and mushrooms and cook for 5-10 mins, or until they begin to caramelise. Add the garlic, Marmite, rosemary, tomato purée, lentils, Worcestershire Sauce and maple syrup/sweetener, if using. Stir and heat through. Add the red wine and bring to the boil.

Step 4

Finely dice the ceps, if using, and add to the pan with their soaking water. Add 500ml of the reserved celeriac cooking water to the pan. Bring to the boil, reduce the heat and simmer for 20-30 mins, or until the lentils are cooked, adding more cooking water if needed. Season.

Step 5

Preheat oven to 180ºC/160ºC fan/gas 4. Spoon the lentil mixture into a deep, medium-sized casserole dish and top with the celeriac and potato mash. Bake in the oven for 20 mins, then ﬁnish off under a hot grill to brown the top.