Celery Root Shepherd's Pie |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Come home to this savory Shepherd's Pie and serve your family the ultimate comfort food dish. Ingredients:
3 medium russet potatoes, (about 2 lbs), peeled and cut into 2-inch pieces |
1 medium celery root (about 2 lbs), peeled and cut into 2-inch pieces |
1 teaspoon salt, plus more for salting the water |
2 tablespoons butter |
3/4 cup plain low-fat yogurt |
1/4 cup 2% milk |
1/4 teaspoon black pepper |
2 tablespoons extra-virgin olive oil |
1 onion, thinly sliced |
1 clove garlic, minced |
8 ounces mixed mushrooms, cleaned and sliced |
1 teaspoon finely chopped fresh thyme leaves |
1 pound ground beef or lamb |
2 large carrots, peeled and finely chopped |
1 sprig rosemary |
pinch nutmeg |
1/4 cup tomato paste |
1/2 cup gruyère or parmesan cheese |
Directions:
1. Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, salt generously, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.
2. Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.
3. Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl, adding butter as you go. Stir in yogurt and milk for a purée. Season with salt and pepper.
4. Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through and cheese is golden brown (15 minutes). Serve warm.
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