Celery Root Shepherd'S Pie

Name: Celery Root Shepherd'S Pie
Ingredients: Mashed Roots; 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; Beef and Mushroom Stew; 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 Gruyere or Parmesan cheese

20 ingredients

7 steps

Ingredients

Mashed Roots
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
Beef and Mushroom Stew
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 Gruyere 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 puree. 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.
5

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