Cottage pie with celery root mash

Total 35 min
Serves 4



Yukon Gold potatoes, peeled and cut into 1/2-in. cubes
large celery roots
3 tbsp
butter, divided
onion, finely chopped
celery stalk, finely chopped
450 g
1/2 cup
1 cup
low-sodium beef broth
2 tbsp
1 tsp
salt, divided
1 cup
frozen green peas
1/4 cup


  • 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.



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

How to prepare celery root

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