Lentil & Celeriac Cottage Pie

Lentil & Celeriac Cottage Pie

  • 350 g potatoes peeled & diced
  • 350 g celeriac peeled & diced
  • 25 g butter
  • 1 tbls milk
  • 1 tbls chives
  • 1 tbls parsley chopped or dried
  • 1 tbls rapeseed oil
  • 1 large onion peeled & diced
  • 1 clove garlic crushed
  • 1 tsp mixed herbs
  • 1 large carrot, peeled & diced
  • 2 leeks, sliced thinly
  • 1 stick celery, sliced thinly
  • 200g green lentils
  • 1 stock cube
  • Pinch salt & pepper
  1. Heat the oil, add the veg, fry gently to soften, add in the herbs. Add the lentils & stock or water. Season place a lid on & simmer for 20 mins.
  2. Meanwhile make the topping.
  3. Potatoes, celeriac butter & milk are the topping.
  4. Boil the peeled potatoes & celeriac in a saucepan until soft, drain, add butter & milk. Mash well. Top the base with this & pop into the oven at 180C for 15 mins.