I love Shepherds Pie! Not even just in Winter either. I like it served alongside a salad! Celeriac makes the bestest of all the best mash. There is really nothing this vegetable can't do!
Prep time: 10 min
Cook time: 40 mins
Total time:50 mins
250g minced lamb
¼ celeriac, cubed
½ leek, chopped
1 carrot, chopped
Any chopped veggies you like (peppers, courgettes, tomatoes etc)
½ tinned tomatoes (make sure it's a sugar free brand!)
1 tbsp mixed herbs
1 tsp mustard powder
1 clove garlic, crushed
Dash of coconut milk
1 tsp ghee
Salt and pepper to taste
Preheat the oven to 180°C.
Get the chopped celeriac boiling in a small pan. Once boiling, reduce slightly and allow to bubble away whilst you prepare the filling.
Fry the minced lamb in a large skillet or frying pan until starting to brown and then add the chopped leek to fry in the fat from the meat. When softened, add the remaining vegetables (I've left this loose as you can add any you like, just keep them finely chopped!) Cook for a few minutes on a medium heat then add the tinned tomatoes, mustard powder and herbs and season. Allow to simmer whilst you prepare the mash!
Drain the celeriac and add the ghee, coconut milk and garlic. Mash until desired texture (I like it a little lumpy!)
Add the meat mixture to a ceramic roasting dish and top with the mash. You can season the topping at this stage, I like to sprinkle with rosemary!
Place the dish in the centre of the oven for about 20 minutes. It is ready when the topping is beginning to catch and is turning golden.
Serve with your favourite side. I like sautéed spring greens with ghee and garlic!