Braised pork cottage pie with celeriac topping served in a casserole dish

Braised pork cottage pie with celeriac topping

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(1 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Serves 4

Try this twist on the classic cottage pie. The creamy truffle flavour of celeriac makes it really comforting – an ideal family dish for cold winter nights

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal440
  • fat25g
  • saturates10g
  • carbs10g
  • sugars9g
  • fibre7g
  • protein34g
  • salt0.9g
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Ingredients

  • 1 tbsp olive oil, plus extra for the topping
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g pork or boar mince
  • pack of parsley, stalks and leaves chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 garlic cloves, minced
  • pinch fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • pinch dried red chilli flakes
  • ½ tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 120ml white wine
  • 2 tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 celery sticks, chopped into 5cm lengths
  • 400ml chicken stock
  • butter, for the dish
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the topping

  • 1 celeriac, peeled and cut into large chunks
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 bay leaf
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 30g parmesan, plus some rind if you have it
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp crème fraîche or natural yogurt
  • 1 rosemary sprig, chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and cook the onion with the pork or boar, parsley stalks, garlic, fennel seeds, chilli flakes, cinnamon, nutmeg and a pinch of salt for 8-10 mins until the mince is browned. Pour in the wine and reduce by a third, then add the tomatoes and cook for a further 3 mins or so. Add the celery and cook for 10 mins more, then add the stock and parmesan rind, if using, and part cover. Cook for 20 mins or until the celery is tender and the mix is looking rich and concentrated, but not dry, then stir through the parsley leaves.

  2. Meanwhile, prepare the topping. Put the celeriac in a saucepan with the bay leaf. Pour over the milk and add a pinch of salt, then cover and simmer for 10-15 mins until tender. Blend the mixture in a food processor with the parmesan and crème fraîche or yogurt. Season to taste.

  3. Pour the pork into a buttered pie dish or roasting tin. Top with the creamy celeriac topping and scatter with rosemary. Drizzle over a little olive oil, then roast for 30 mins until the top is golden.

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Comments, questions and tips

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catie74
18th Jan, 2018
5.05
Fab!
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