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COTTAGE PIE WITH CELERIAC AND CAULI TOPPING
Why not try this lighter and healthier version of a winter favourite,
without scrimping in any way on taste and comfort factor. 

Ingredients

Serves 4

• 1 tbsp olive oil 

• 1 large brown onion, finely diced

• 2 medium carrots, peeled and finely diced

• 2 cloves garlic, finely diced or grated

• 1 large leek, washed and finely chopped

• 500g beef mince, ideally grass fed (works well with lamb mince too)

• 1 tbsp tomato puree

• 1 tbsp fresh thyme

• ½ tsp ground cinnamon

• 1 bay leaf

• 250ml fresh vegetable, chicken or lamb stock

• Sea salt and black pepper

 

For the topping

• Florets from half a cauliflower

• 1 medium celeriac, peeled and roughly chopped

• 50g butter or 2 tbsp olive oil

• Sea salt and black pepper

 

Gently heat the oil, then sweat the vegetables in a large saucepan or sauté pan, adding a pinch of sea salt and some black pepper, until soft. Depending on the size of your pan, either remove the vegetables to a separate dish, or push them over to one side of the pan, then add the mince, breaking up with a spoon or fork, and cooking until brown all over. Mix through with the vegetables, then add the cinnamon, thyme, tomato puree, stock and bay leaf, bring to the boil then simmer on a very low heat for about 30 minutes, to allow the flavour to develop. Keep an eye on the sauce so it doesn’t get too dry, adding a little more stock if necessary. Meanwhile, pre-heat the oven to 180 degrees, and make the topping - steam the celeriac and cauliflower until tender but not too soft otherwise they will go watery, then mash either in a processor, or thoroughly with a manual masher, along with the butter or oil until creamy. Add some salt and black pepper to taste, and set aside until the sauce is ready. When the sauce is ready, remove the bay leaf, then spoon into an oven-proof dish and add the topping, and cook in the oven for 25 minutes until golden and bubbling. Enjoy with steamed greens. 

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