Celery Root Shepherd's Pie

Celery Root Shepherd's Pie
Photo: Hector Sanchez
Come home to this savory Shepherd's Pie and serve your family the ultimate comfort food dish.


Makes 8 servings (serving size: 1/8 pie)

Recipe Time

Prep: 40 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 313
Fat 15.1 g
Satfat 6.3 g
Monofat 6.6 g
Polyfat 1 g
Protein 19 g
Carbohydrate 27 g
Fiber 4 g
Cholesterol 54 mg
Iron 3 mg
Sodium 597 mg
Calcium 199 mg


Mashed Roots
3 medium russet potatoes, (about 2 lbs), peeled and cut into 2-inch pieces
1 medium celery root (about 2 lbs), peeled and cut into 2-inch pieces
1 teaspoon salt, plus more for salting the water
2 tablespoons butter
3/4 cup plain low-fat yogurt
1/4 cup 2% milk
1/4 teaspoon black pepper
Beef and Mushroom Stew
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 clove garlic, minced
8 ounces mixed mushrooms, cleaned and sliced
1 teaspoon finely chopped fresh thyme leaves
1 pound ground beef or lamb
2 large carrots, peeled and finely chopped
1 sprig rosemary
Pinch nutmeg
1/4 cup tomato paste
1/2 cup Gruyère or Parmesan cheese


1. Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, salt generously, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.

2. Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.

3. Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl, adding butter as you go. Stir in yogurt and milk for a purée. Season with salt and pepper.

4. Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through and cheese is golden brown (15 minutes). Serve warm.


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