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Rustic Root Shepherd’s Pie

Meat

Meat

A hearty take on a classic, this shepherd’s pie is topped with a velvety mash made from creamy potato and nutty celeriac for an earthy twist. Ideal for your family dinner rotation and a great way to pack in some more vegetables. Comfort food, elevated.

Serves: 6
Course: Main
Prepare: 45 minutes
Cook: 30 minutes
Total: 75 minutes

Ingredients

500g Essential 10% fat British Beef Mince
1 tbsp olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
300g chestnut mushrooms
1 tbsp tomato purée
125ml red wine
250ml Cooks’ Ingredients Beef Stock
1 tsp Marmite
1 tsp Worcestershire sauce
1 bay leaf

For the topping:
800g red potatoes
1 celeriac
90g butter
50ml milk
100g mature cheddar, grated

Method

  1. Get a large cast-iron casserole or saucepan over a medium heat. Divide the beef mince into 3 and add the first 1 / 3 to the pan. Use a wooden spoon to break it up, then fry for 2-3 minutes, until nicely golden all over. Caramelisation will add flavour, so don’t be afraid to let it start colouring. Use a slotted spoon to remove the cooked mince and put into a bowl, before repeating with the rest of the meat.
  2. Add the olive oil to the pan (leaving any excess beef fat and brown bits in the pan), then add the onion, carrot and celery. Sauté for 5-8 minutes, until beginning to soften.
  3. Blitz the mushrooms in a mini chopper or food processor (or finely chop by hand) until they resemble rough breadcrumbs. Add to the pan and cook for a further 3-4 minutes. Add the tomato purée and stir well.
  4. Pour in the wine and scrape the bottom of the pan with the spoon to release its flavour into the sauce. After cooking for 1 minute, add the browned mince back in, along with the stock, Marmite, Worcestershire sauce and bay leaf. Put the lid on the pan and simmer for 10 minutes, while you prepare the mash.
  5. Preheat the oven to 200ºC, gas mark 6. Peel and chop the potatoes and celeriac into even-sized pieces, each roughly the size of a golf ball (aim for a ratio of about 2 parts potato to 1 part celeriac). Add to a large saucepan and cover with cold water. Bring to the boil and cook for 15–20 minutes, or until both the potatoes and celeriac are tender when pierced with a knife. Drain into a colander, then rinse under cold water to wash away excess starch that can make the mash gluey. Set aside.
  6. Remove the lid from the mince and allow it to reduce for a further 5–10 minutes. Pass the potatoes and celeriac through a potato ricer, back into the saucepan, then add 75g butter and the milk. Stir just enough to combine, and season to taste. (Skip this part if you would rather the mash was more rustic and less smooth).
  7. Taste the mince and adjust the seasoning if needed. Remove the bay leaf and pour the mixture into a 2L ovenproof dish (about 20x25cm). Spoon the mash over the top, smoothing it out before using the back of a spoon to create a wavy texture. Sprinkle with the grated cheese and dot over the remaining 15g butter. Bake for 25–30 minutes, or until the top is golden brown and the filling is piping hot throughout. Let stand for 5 minutes before serving with green veg.

Nutrition

Energy

2,251kJ / 539kcals

Fat

29g

Saturated Fat

16g

Carbohydrates

33.6g

Sugars

8.8g

Fibre

6.2g

Protein

28.6g

Salt

1g

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Jack Buck Farms