Preparation time is 15minutes
Cook time is 1hours 20minutes
Total time is 1hours 35minutes
Serve is for 4 people
Estimated cost per serve is 4.6 dollar
Difficulty level: 2 out of 4
10 Ingredients
- 1tablespoons olive oil
- 1 large onion, peeled and diced
- 2 medium carrots, peeled and chopped
- 500grams lamb mince
- 2tablespoons tomato puree
- 1/4teaspoons Worcestershire sauce
- 2 cups beef stock
- 900grams celeriac, peeled and chopped
- 50grams butter
- 3tablespoons milk, cut into cubes
Nutrition per serving
1980kJ / 472Cal
1980 Kilojoules or 472 Calories
23% of daily energy intake*
Protein
26.5grams
Fat
34.2grams
Carbs
13.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Celeriac mash makes traditional shepherd's pie lighter and even more delicious.
Method
Step 1 of 5
In a large frying pan over a medium heat, drizzle the oil and cook the onion and carrots for 3-4 minutes until soft.
Step 2 of 5
Increase the heat to high and add the lamb mince, cook for 4-5 minutes until browned. Add tomato puree and Worcestershire sauce and cook for 2 more minutes.
Step 3 of 5
Pour over the beef stock, bring to a simmer, place a lid on top and cook for 20 minutes. Remove the lid, stir and cook for another 20 minutes.
Step 4 of 5
Heat the oven to 160°C/140°C fan-forced. Place the celeriac in a large saucepan, cover with water, bring tot he boil and cook for 10-15 minutes until tender. Drain, add the milk and butter and mash well.
Step 5 of 5
Place the mince into an oven proof dish and spoon the celeriac mash on top in a smooth even layer. Bake for 20-25 minutes until golden and bubbling.
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