Scoff | Healthy Shepherd’s Pie | Eat Clean 3 @ScoffTV | Uploaded May 2015 | Updated October 2024, 7 hours ago.
Everyone loves a shepherd’s pie right? Madeleine Shaw shows you that even this British classic can be made healthy with her delicious recipe this week, enjoy!
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INGREDIENTS:
5 tbsp Coconut Oil
1 White Onion
2 Garlic Cloves
1 Carrot
500 g Minced Lamb or Beef
2 tbsp Tomato Puree
100 ml Chicken Stock
1 tbsp Dried Thyme
2 tbsp Dried Rosemary
A Pinch of Sea Salt
1 Celeriac
1 tsp Dijon Mustard
1 Egg Yolk
STEP 1: PRE HEAT OVEN AND COOK INGREDIENTS
Pre heat the oven to 200°C.Cut up your onions finely, grate the carrot and mince the garlic. Heat 3 tbsp of coconut oil in a large pan and place the veg in for 5 minutes, add in the rosemary and thyme. Push the onions to the side and bronze the meat in the clear space (or use another pan), when the meat is brown, mix through with the veg.
STEP 2: ADD REMAINING INGREDIENTS AND SIMMER
Add tomato puree and stock, season with salt and pepper, let this simmer for 15 minutes.
STEP 3: MAKE CELERIAC MASH
While this is cooking, peel, roughly chop and steam the celeriac until it is cooked through. Mash or blend the celeriac with the rest of the coconut oil, egg yolk, 1 tsp mustard and seasoning.
STEP 4: ASSEMBLE AND COOK
Pour the meat mixture into a baking dish and pour the celeriac mash on top. Using a fork make gentle criss cross lines across the mash. Bake for 25 minutes – until slightly golden on top.
Everyone loves a shepherd’s pie right? Madeleine Shaw shows you that even this British classic can be made healthy with her delicious recipe this week, enjoy!
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/healthy-shepherds-pie
Thanks to instagram.com/paullush7 for your photo!
INGREDIENTS:
5 tbsp Coconut Oil
1 White Onion
2 Garlic Cloves
1 Carrot
500 g Minced Lamb or Beef
2 tbsp Tomato Puree
100 ml Chicken Stock
1 tbsp Dried Thyme
2 tbsp Dried Rosemary
A Pinch of Sea Salt
1 Celeriac
1 tsp Dijon Mustard
1 Egg Yolk
STEP 1: PRE HEAT OVEN AND COOK INGREDIENTS
Pre heat the oven to 200°C.Cut up your onions finely, grate the carrot and mince the garlic. Heat 3 tbsp of coconut oil in a large pan and place the veg in for 5 minutes, add in the rosemary and thyme. Push the onions to the side and bronze the meat in the clear space (or use another pan), when the meat is brown, mix through with the veg.
STEP 2: ADD REMAINING INGREDIENTS AND SIMMER
Add tomato puree and stock, season with salt and pepper, let this simmer for 15 minutes.
STEP 3: MAKE CELERIAC MASH
While this is cooking, peel, roughly chop and steam the celeriac until it is cooked through. Mash or blend the celeriac with the rest of the coconut oil, egg yolk, 1 tsp mustard and seasoning.
STEP 4: ASSEMBLE AND COOK
Pour the meat mixture into a baking dish and pour the celeriac mash on top. Using a fork make gentle criss cross lines across the mash. Bake for 25 minutes – until slightly golden on top.
