Cottage Pie With Celeriac Mash
48
- Total Time35 min
- Makes4 servings
(Photo: Roberto Caruso)
This cozy skillet dinner features a rich beef filling and a hearty potato-celeriac mash. Best of all, it's on the table in 35 minutes!
Ingredients
4 Yukon Gold potatoes, peeled and cut into 1/2-in. cubes
2 large celery roots (celeriac)
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 another use. Smooth remaining 3 cups mash over top of beef mixture. Broil in centre of oven until warmed through, 1 to 2 min.
Nutrition (per serving)
Calories 460, Protein 28g, Carbohydrates 36g, Fat 22g, Fibre 5g, Sodium 887mg.
Find more of our best-ever mashed potato recipes.
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How to prepare celeriac
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