Cottage Pie with Celery Root Mash
By Chatelaine40
TOTAL TIME
35 min
Serves
4
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.
Nutrition (per serving)
- Calories
- 460,
- Protein
- 28 g,
- Carbohydrates
- 36 g,
- Fat
- 22 g,
- Fibre
- 5 g,
- Sodium
- 887 mg.
FILED UNDER: Instagram Quick Weeknight Dinners Recipes vegetable
