CALORIE COUNT: 243
The pleasingly low calorie count here is achieved by swapping the usual topping of buttered mashed potatoes for a lighter celery root and leek lid, and using less meat than you normally would. The idea remains the same—a dish of unctuous loveliness to see you through a cold snap.
Serves 4
Spray oil
9 ounces/250g extra lean ground beef
1 large onion, diced
2 stalks celery, finely chopped
2 carrots, diced
One 14-ounce/400g can diced tomatoes
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon fresh thyme leaves, chopped
Salt and pepper
11/4 cups/300ml boiling water
2 beef bouillon cubes
1 pound/500g celery root, peeled and cubed
1/2 cup/100g Vermont Creamery crème fraîche or fromage blanc
1 teaspoon peanut oil
2 young leeks, halved lengthwise and sliced in 2-inch lengths
Preheat the oven to 400°F. Spray a large pan with oil and brown the ground beef. Add the onion, celery, and carrots and cook for 10 minutes to soften. Stir in the tomatoes, tomato paste, Worcestershire, bay leaf, thyme, salt and pepper, water, and bouillon cubes. Bring to a boil, cover, and simmer for 30 minutes, stirring occasionally. Meanwhile, boil the celery root till very tender, drain, and mash with crème fraîche till as smooth as you wish. Heat the peanut oil in a pan and gently sauté the leeks. Add to the celery root mash and season well. Pour the beef into a shallow ovenproof dish, fish out the bay leaf, and top with the celery root mixture. Bake for 20 to 30 minutes, till the top is golden brown.
NB
USING CELERY ROOT FOR THE TOPPING INSTEAD OF POTATOES REDUCES THE CALORIES BY 75 PERCENT.