Celery Root Mushroom Shepherd's Pie
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
For the filling
  • 2 Tablespoons coconut oil
  • 1 pint shiitake mushrooms, quartered
  • 1 pint button mushrooms, quartered
  • 1 celery root, peeled and cubed in ½" squares
  • 3 stalks of celery, sliced
  • 2 carrots, peeled and cut on the bias
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ teaspoon thyme, dried
  • salt and pepper to taste
  • 1 cup water (+more as needed)
  • 1 Tablespoon nutritional yeast
  • 2 teaspoons arrowroot powder, sifted
For the sweet potato topper
  • 2 sweet potatoes, peeled
  • salt and pepper to taste
  • 2-3 Tablespoons unsweetened almond mlk (optional)
For the filling
  1. In a medium saucepan, heat the coconut oil and add the diced onion and garlic. Sauté for 3 minutes until onion is translucent.
  2. Add the mushrooms, carrots, celery and celery root. Sauté until vegetables are barely tender.
  3. Add the white wine and cook until wine is reduced.
  4. Add the water, nutritional yeast and arrowroot powder. Bring to a simmer and cook 5-10 minutes until the mixture has thickened and the the vegetables are tender.
For the sweet potato topper
  1. Fill a medium saucepan with water to completely cover the peeled sweet potatoes.
  2. Cook on low until tender to the center (about 20-30 minutes).
  3. Drain and mash the sweet potatoes with a whisk (it's quite easy actually).
  4. Season with salt and pepper to taste and a splash of unsweetened almond milk if desired.
To assemble the shepherd's pie
  1. Pre-heat the oven to 350 F.
  2. Place the filling in an oven safe 9" x 9" baking dish. Top with a layer of the mashed sweet potato.
  3. Place the dish uncovered in the oven for 15-20 minutes or until the center is hot and the sweet potato topping is gently browned.
Recipe by Plant Craft at https://www.rachelcarr.com/celery-root-mushroom-shepherds-pie/