vegetarian option | Gardener’s Pie


Since the food scandal I have been very careful where I buy meat and if you are in West London can recommend HG Walters.  With food prices rising and me trying to lose a few pounds, I have been trying out a few new recipes.  Discovered Gardener’s pie, filling, low fat, high fibre……….  Want to try?

For 2

3 spring onions | finely sliced

1 small clove of garlic | crushed

1 medium carrot | peeled & diced

1 stick celery | diced

hand full of chestnut mushrooms | cleaned and sliced

50g Puy lentils

500ml passata

1 vegetable stock cube

1 tbsp tomato puree

1 tsp cornflour


500g celeriac | peeled and chopped

dash of milk.


1. Mist a deep frypan with light olive oil and gently saute spring onions, garlic, carrots & celery until they soften.  Add in the mushrooms and cook for a further 2 minuets, stirring.

2. Add in the lentils, passata, crumbled stock cube, tomato puree and 500ml water.  Bring to the boil and then reduce the heat, simmer for 30 minuets & stir occasionally.  Add a little extra water if necessary.

3. While the tomato lentil mix is cooking, boil a saucepan of water and cook the celeriac until tender.  Drain & mash with a little milk (can also add butter) a little salt and freshly ground pepper.  Pre heat the oven to 220’c.

4. Take the lentil mix off the heat, place cornflour in a cup and mix with a desert spoon of water and stir this into the lentil mix.  Cook for a further 2 minuets, stirring all the time.

5. Place the lentil mix in an oven proof dish [I used individual dishes] and top with the mashed celeriac.  Bake until golden brown and bubbling, aprox 20 minutes.  Serve with salad or fresh green vegetables.

If you try the recipe, do let me know what you think!