A nutrient dense dinner recipe that also works well with lamb or venison mince too.
- 2 tbsp butter or coconut oil
- 500g minced beef
- 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 (optional) OR 1 tbsp of miso paste
- A small handful of fresh parsley, roughly chopped
- 400ml hot homemade chicken, beef bone broth
- 150g garden peas, fresh or frozen
- Salt and pepper
- 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
Heat 1 tablespoon of the butter or oil in a frying 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 on a medium heat 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.
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.