In Ireland it's called Shepherd's Pie. In France it's call Hachis Parmentier. In my house, it's called delicious and now you can make it too! The bottom is always the same - ground beef, carrots, onion and celery but the top is where you can get creative.
You can add butter or ghee if you tolerate dairy. You could go for a sweet potato top if you are feeling feisty. You can even make it with cauliflower and celeriac puree if you are going for a Paleo dish.
The secret ingredient in my recipe is definitely celeriac. It's that scary looking, round root vegetable that you probably stayed away from in the supermarket. It's not as scary as it might seem and adds a light and earthy flavor to the mashed potatoes. Read the directions below for more details on how to cut it.
- 2 lbs grassfed ground beef
- 1 white, yellow or vidalia onion
- 1 carrot
- 1 large celery stalk
- 5-6 yukon gold potatoes or 2-3 idaho potatoes
- 1 medium celeriac root
- cold pressed olive oil
- sea salt
- black pepper
- 5 cloves
- handful of fresh parsley
- Add the potatoes to a large pot of boiling water and cook until tender. Remove from water and peel the skin.
- Using a sharp knife, cut the fibrous ends off the celeriac root. Then cut away the dense skin leaving only the white part of the vegetable. Cut into large cubes and add to the boiling water. Cook for 10 minutes until tender.
- In a food processor, add the peeled potatoes, celeriac, a generous amount of sea salt, black pepper and olive oil. You may need to add a few tablespoons of water to get the food processor going.
- In a large saute pan, add olive oil, diced carrots, celery, onion and parsley. Cook on high for 4-5 minutes and set aside in a bowl.
- Add the ground beef and a generous coating of paprika to the saute pan and cook on high until almost brown. Add the cooked carrot, celery and onion mixture and mix well. Allow to simmer for 5 minutes.
- In a large baking dish, add a touch of olive oil to prevent sticking. Add the beef mixture evenly and press down. Add the mashed potato mixture on top and spread evenly. Sprinkle with paprika. Bake in a 400 degree oven for 10-15 minutes until the sides are bubbling and the top in slightly browned.
- Serve in a bowl with a spoon as this recipe will not slice into squares.
- Note, you can also make individual ramekins if entertaining.