Prep Time
40 Mins
Cook Time
40 Mins
Yield
Makes 8 servings (serving size: 1/8 pie)
Photo: Hector Sanchez

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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