French Lentil Sheppard’s Pie
1 ea celery root (celeriac), peeled and large dice
2 cup potato, large dice
1 T olive oil
1 cup onion, small dice
½ cup carrot, small dice
½ cup celery, small dice
2 T garlic, mince
2 sprig thyme
1 ½ cup French Lentils
¼ cup parsley
2 T butter, Earth Balance or extra virgin olive oil
½ to 1 cup milk, heavy cream or cooking liquid
Salt & pepper
1. Combine potato and celery root in a pot. Season and cover with water.
2. Bring to boil and turn down and simmer until tender.
3. Mean while, heat olive oil in pan just until smoke point. Add onion, carrot, celery, and garlic and sauté until onions are translucent.
4. Add thyme and lentils and stir in for one minute or so.
5. Cover with water and bring to boil.
6. Turn down to simmer and cook until lentils are tender.
7. Season with a little salt and continue to cook to evaporate some of the moisture. Do not let the level of water fall bellow the lentils though.
8. Drain the potato and celery root.*
9. Bring butter and milk to simmer.
10. Add Parsley and crush potatoes until smooth and creamy. Season with salt and pepper.
11. Place the lentil mixture in a lightly oiled baking casserole and top with whipped potatoes.
12. Lightly spread potatoes covering entire lentil mixture.
13. Bake in a 350f oven for thirty minutes.
14. Let stand for five minutes outside oven before serving.
NOTE: You can save this water and use it to make your mash if you like. Make it vegan by replacing the butter with Earth Balance or olive oil.
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