4
Yukon Gold
potatoes
, peeled and cut into 1/2-in. cubes
2
large
celery roots
3 tbsp
butter
, divided
1
onion
, finely chopped
1
celery stalk
, finely chopped
450 g
lean
ground beef
1/2 cup
red wine
1 cup
low-sodium
beef broth
2 tbsp
tomato paste
1 tbsp
Worcestershire sauce
1 tsp
salt
, divided
1 cup
frozen green
peas
1/4 cup
milk
Instructions
COOK potatoes and celery roots in boiling water until tender, 12 to 15 min.
MELT 1 tbsp butter in a medium oven-safe frying pan over medium-high. Add onion and celery. Cook, stirring often, until soft, 3 to 4 min. Crumble in ground beef. Cook until no pink remains, 4 to 5 min. Skim fat, if needed. Stir in red wine and cook for 2 min. Add beef broth, tomato paste, Worcestershire sauce and 1/2 tsp salt. Boil, then reduce heat to medium and cook, stirring occasionally, until saucy, about 10 min. Stir in frozen green peas during last 2 min of cooking.
PREHEAT broiler. Microwave milk with remaining 2 tbsp butter in a small bowl until warm, 1 to 2 min. Whirl potatoes and celery roots with milk mixture and remaining 1/2 tsp salt in a food processor, scraping down sides if needed, until smooth. Reserve 3 cups for Bacon Colcannon with Apple Salad. Smooth remaining 3 cups mash over top of beef mixture. Broil in centre of oven until warmed through, 1 to 2 min.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.