This low-carb shepherd’s pie is exactly what you need in the depths of a British winter. Dig in for victory!
- 1 red onion, chopped
- 2 sticks celery, chopped
- 2 tbsp olive oil
- 1 lb minced lamb
- 2 tbsp tomato puree
- 2 tsp Worcestershire sauce
- 1 tsp ground cinnamon
- 1 small bunch of parsley, chopped
- 1 small bunch of thyme
- 700g celeriac
- 100g cheddar cheese, grated
- 80ml double cream
- 1 tbsp mascarpone cheese
- ½ tsp grated nutmeg
- Peel and chop the celeriac into 1 inch cubes and plunge into a pan of boiling water and boil for 20 minutes or until soft.
- Pre-heat the oven to 200 degrees C.
- Fry the onion and celery in olive oil until softened and slightly browned.
- Move the vegetables to the edge of the frying pan and add the lamb mince and brown.
- Work in the tomato puree until all the meat is incorporated then add the herbs and Worcestershire sauce.
- Season with salt and pepper.
- Drain the celeriac and return to the hot pan and mash.
- Stir in half of the grated cheese, the mascarpone cheese and double cream.
- Grate in the nutmeg and season with salt and pepper.
- Spread the lamb sauce in an 8 inch square dish or a 2lb loaf tin and layer the celeriac mash over. Top with the remaining grated cheese.
- Bake in the oven for 30 minutes or until browned.