COTTAGE PIE WITH CELERIAC & POTATO MASH

Cottage pie follows a similar recipe template to shepherd’s pie, but instead lamb is replaced with beef and without peas (but feel free to break rules). You can finely chop chuck steak or use mince as we’ve done here. To up the umami flavour, allow time to cook the onion and vegetables until they become softened and golden. Adding sliced shiitake is great option to consider too, if you like. When testing this recipe, I realized the pantry was missing Worcestershire sauce and instead used mushroom soy. Star anise was a nice addition for some subtle warm sweet spice.

When making your mash, heat the milk with the peelings from the potato and celeriac to infuse extra flavour. It’s a great tip from Heston Blumenthal that I picked up via reading an article by Matt Preston. For an extra golden topping, stir cheese into the mash or sprinkle over the surface before baking.

 serves 8 

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

2 celery stalks

200g carrots, finely chopped

2 spring garlic, bulb finely chopped, green tops reserved

1 kg grass-fed beef mince, or finely chopped chuck steak

1 tablespoon plain flour

2 bay leaves

2 tablespoons Worcestershire sauce, or mushroom soy

1 whole star anise

1 teaspoon sea salt

black pepper

125ml (½ cup) red wine

375ml (1½ cups) beef or vegetable stock

¼ cup tomato paste

mash, recipe below:

600g (medium) celeriac

1.2 kg nicola potatoes

125ml (½ cup) milk

reserved spring garlic green tops, finely chopped

30g unsalted butter

½ cup grated cheddar, gouda or parmesan (optional) 

Heat the oil in a heavy based large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the carrots and celery. Reduce the heat to low-medium and cook for 10 minutes, stirring occasionally until softened and golden around the edges. Add the garlic and cook for 2 minutes. Add the mince, stirring to break up any lumps.  Cook for 10 minutes until the meat is cooked through. Stir in the red wine and cook for a minute until all the liquid has almost evapourated. Sprinkle over the flour and stir to combine.

Stir in the stock and tomato paste. Add the star anise, salt and a grinding of pepper. Increase the heat to medium-high and bring to a simmer. Cook for 30 minutes, or until the liquid has reduced by half, stirring occasionally.

Preheat the oven to 200°C (180°C fan-forced). Have ready 8 ramekins or a large baking dish.

Spoon the mixture into a baking dish or individual ramekins to about three-quarters full. Top with the mashed celeriac and potato and spread over the top (I don’t spread completely to the edge as I like to see the filling bubbling around the edges when transferring from the oven to the table). Rough-up the mash surface with fork tines or back of a spoon, the edges will become golden and crisp during baking.

Bake for 30 minutes, or until bubbling around edges and the mash is golden.

Serve hot with a green salad.

For the mash, peel the celeriac and potatoes, reserving the skins. Cut the potato and celeriac into ½ cm slices. Place the slices in a large saucepan of salted cold water over high heat.  Bring to the boil, reduce to high simmer and cook for 15 minutes until very soft. Drain through a sieve or colander and set aside for 10 minutes allowing steam to evaporate and vegetables dry out a bit. Meanwhile wash the skins to remove any dirt. Heat the milk with the skins in a small saucepan over a medium heat to a simmer. Remove from the heat and set aside. For smooth mash, pass the potato and celeriac through a potato ricer, or a mouli into a bowl. Alternatively use a potato masher. Pass the hot milk through a strainer into the mash. Add the chopped green garlic, butter and cheese, if using, stir to combine.  Season with extra salt, to taste.

Hint: The meat filling can be prepared ahead and cooled before cooking. The mash is less likely to sink into the filling if it’s spread over a cooled meat mixture. The cottage pies freeze well.