Cottage pie with celery root mash

14

TOTAL TIME

35 min

Serves

4

Cottage pie with celery root mash

Photo, Roberto Caruso.


Ingredients

  • 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.

 

How to prepare celery root

Nutrition (per serving)

  • Calories
  • 460,
  • Protein
  • 28 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 22 g,
  • Fibre
  • 5 g,
  • Sodium
  • 887 mg.
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