This classic winter comfort food dish uses beef instead of lamb—hearty and delicious!
Cottage pie with celery root mash
Total time 35 minutes
4 Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 large celery roots, peeled and finely diced
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
2 tbsp butter
Cook potatoes and celery roots in boiling water until tender, 12 to 15 minutes.
Melt 1 tablespoon butter in a medium oven-safe frying pan over medium-high. Add onion and celery. Cook, stirring often, until soft, 3 to 4 minutes. Crumble in beef. Cook until no pink remains, 4 to 5 minutes. Skim fat, if needed. Stir in red wine and cook for 2 min. Add beef broth, tomato paste, Worcestershire sauce and 1/2 teaspoon salt. Boil, then reduce heat to medium and cook, stirring occasionally, until saucy, about 10 minutes. Stir in frozen peas during last 2 minutes of cooking.
Preheat broiler. Microwave milk with remaining 2 tablespoons butter in a small bowl until warm, 1 to 2 minutes. Whirl potatoes and celery roots with milk mixture and remaining 1/2 teaspoon salt in a food processor, scraping down sides if needed, until smooth. Smooth 3 cups mash over top of beef mixture. Reserve the rest for another meal. Broil in centre of oven until warmed through, 1 to 2 minutes.
Per serving: 460 calories, 28 g protein, 36 g carbs, 22 g fat, 5 g fibre, 887 mg sodium
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