Celery Root Shepherd's Pie
The recipe Celery Root Shepherd's Pie is ready in roughly 1 hour and 20 minutes and is definitely a spectacular gluten free option for lovers of Scottish food. This recipe serves 8. One portion of this dish contains roughly 43g of protein, 27g of fat, and a total of 597 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up beef and mushroom stew, thyme leaves, ground beef, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It works well as a rather expensive main course.
Instructions
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.
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.
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 pure. Season with salt and pepper.
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).