Shepherd’s Pie with Celeriac Mash

Shepherd's Pie with Celeriac Mash

A nutrient-dense dinner recipe that also works well with beef or venison mince too. The ‘hidden’ liver in this recipe makes this an incredibly nutrient-dense dish.

Recipe

Serves 4

Ingredients

  • 2 tbsp butter or coconut oil
  • 500g minced lamb OR leftover roast lamb, shredded
  • 100g chicken livers, trimmed and chopped (optional)
  • 1 large onion, finely chopped
  • 1 celery stick, finely diced
  • 2 carrots, finely diced
  • 2 bay leaves
  • 1 tsp of dried or 1½ teaspoons of fresh thyme
  • 1 tsp of dried or 1½ teaspoons of fresh, roughly chopped rosemary
  • 1 garlic clove, finely chopped
  • 1 tbsp of tomato puree
  • 250ml red wine/100ml if using leftover lamb (optional) OR 1 tbsp of miso paste
  • A small handful of fresh parsley, roughly chopped
  • 400ml chicken or beef bone broth/200ml if using leftover lamb
  • 150g garden peas, fresh or frozen
  • Salt and pepper
For the celeriac mash
  • 2 medium celeriac, about 1kg in total, peeled and cut into 2cm cubes
  • 1 tsp of English mustard (optional)
  • 1 tbsp butter
  • Salt and pepper

Method

If using minced lamb, heat 1 tablespoon of the butter or oil in a pan over a medium heat and brown the mince and livers. Remove from the pan and set aside.

In the same pan, add the remaining butter and saute the onion, celery, carrots, bay leaves, thyme and rosemary for 5 minutes. Add the garlic and gently fry for a further minute. Return the mince to the pan and stir in the tomato puree and red wine, if using. Cook for a few minutes until the liquid has reduced. Add the stock and simmer with the lid on for 1 hour, adding more stock or water if it starts to get dry.

If using leftover lamb, melt the butter in a pan over a medium heat and saute the onion, celery, carrots, bay leaves, thyme and rosemary for 5 minutes. Add the garlic and gently fry for a further minute. Stir in the tomato puree and 100ml red wine, if using. Cook for a few minutes until the liquid has reduced. Add 200ml stock and the leftover cooked lamb and simmer for 20 minutes, adding more stock or water if it starts to get dry.

Meanwhile, make the celeriac mash. Steam the celeriac cubes in a pan with a little water, lid on, for about 15 minutes until tender. Drain well and then roughly mash with the mustard and butter. Season well.

Preheat the oven to 200°C. 

Check the filling. Stir through the fresh parsley and taste for seasoning. Spoon into a large ovenproof dish, then top with the mash. Bake for 25–30 minutes until golden.

Serving suggestions

Serve with a side of Buttered Greens for added fibre.

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