Joe?s Family Favourite Cottage Pie with Celeriac

Mon, 7 January 2019

Serves 4 people

 Ingredients:

900g  potatoes, peeled and diced

300g Peeled diced Celeriac

1 tablespoon of vegetable oil

100g onion, peeled and chopped

200g   carrots, peeled and diced

450g  lean minced beef

200g Frozen Garden Peas

1 x 400g  tin of chopped tomatoes

Season with salt and pepper

 

Method:

Preheat your oven to 180°C / 350°F / Gas Mark 4

Cook the potatoes and celeriac in boiling water and until tender, around 20 minutes

Meanwhile heat the vegetable oil in a small saucepan and cook the onion until softened,

Add the Carrot and cook for another 2-3 minutes

Add the minced meat to the onion and carrot, cook, stirring occasionally, until browned all over. Add the peas. Drain off any excess fat

Add the tinned tomatoes. Cover, bring to the boil and then simmer for about 20 minutes, then transfer to a casserole dish

When the potatoes and celeriac are cooked, drain them and return to the saucepan. Mash the potatoes and celeriac together with a potato masher or potato ricer until smooth

Spoon the celeriac and potato mixture on top of the minced meat mixture and bake in the pre-heated oven for 30 minutes or until the top starts to brown

When cooked serve with a nice green salad.