Shepherd's Pie Revisited

Food and nutrition

Published on 9 March 2015


  • 500 g peeled celery root, in large cubes
  • 1 tsp. canola oil
  • 1/2 chopped onion
  • 320 g minced veal
  • 1 chopped garlic glove
  • 1 tsp. each of the following seasonings: paprika, cumin and chili powder
  • 1/4 tsp. Cayenne pepper
  • 1/4 tsp. cinnamon
  • 1 tsp. butter or non-hydrogenated margarine
  • 2 tbsp. 1% milk
  • Salt and pepper to taste
  • 1 diced yellow pepper
  • Parmesan and paprika to taste

Nutritional Values

Calories:210 kcal
Total lipids:8 gr
Total carbohydrates:16 gr
Proteins:18 gr


  1. In a large saucepan filled with water, cook the celery root cubes until they are very tender.
  2. In the meantime, heat the oil in a non-stick skillet. Cook the onion until it starts to turn golden. Add the veal and break it up with a wooden spoon to distribute it well in the skillet. Let the veal brown a few minutes without mixing. Stir and continue cooking until the meat has lost its pink colour. Add the garlic and spices, mix well and continue cooking a few seconds so that the spices release their aroma.
  3. Preheat the oven to 190°C (375°F).
  4. When the celery root cubes are cooked, reduce them to a purée. Add the butter, milk and seasonings. Mix well.
  5. In pre-buttered ramekins 250 ml (1 cup) each (one per serving), distribute the meat, then the diced yellow pepper and finally the puréed celery root. Sprinkle with parmesan and paprika and bake in the oven 20 to 25 minutes, or until the inside is very hot and the top is slightly golden.