Mushroom, lentil and celeriac pie
Made with lots of seasonal goodness, this hearty pie is one you just won’t be able to resist.
Serves 4 Total Time 1hr 55 mins
- 400g celeriac, root removed, roughly diced
- 400g floury potatoes, skin on, roughly diced
- 2 glugs extra virgin olive oil
- 5g dried ceps (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
- 1 tbsp tomato purée
- 100g dried green or brown lentils
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp maple syrup (optional)
- 250ml organic red wine
- Bring a large pan of salted water to the boil. Add the celeriac and simmer for 10 minutes, then add the potatoes and boil for another 20 minutes, 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.
- Meanwhile, soak the ceps, if using, in 100ml cold water and set aside for at least 10 minutes.
- 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 minutes, or until they begin to caramelise.
- Add the garlic, yeast extract, rosemary, tomato purée, lentils, Worcestershire sauce and maple syrup/sweetener. Stir and heat through. Add the red wine, bring to the boil.
- Finely dice the ceps, if using, and add to the pan including 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 minutes, or until the lentils are cooked, adding more cooking water if needed. Season to taste.
- Preheat the oven to 180°C/160°C fan/Gas Mark 4.
- Spoon the lentil mixture into a deep, medium-sized casserole dish and top with the mash. Bake in the oven for 20 minutes, then finish off under a hot grill to brown the top.
Tom’s tip: “This is a hearty dish I’d recommend making on a lazy Sunday, as the flavours improve with time. Double the recipe and freeze one pie for another day.”