Veal Shepherd’s Pie with Celery Root Mashed Potatoes

Veal Shepherd’s Pie with Celery Root Mashed Potatoes

I love shepherd’s pie, especially in the fall, when the weather is turning cold. Warming up to a hearty one-dish meal is the perfect end to a chilly night. I was getting a little bored of the classic beef sherpherd’s pie, so I decided to reinvent it with lighter and tastier ingredients.

For inspiration, I went to my local produce store and looked around for some seasonal ingredients to help take my shepherd’s pie to the next level. The knobbly celery root (also known as celeriac) caught my eye and I was determined to find a place for the humble root vegetable. Celery root adds a delicious hint of flavor to mashed potatoes, and lightens up it’s texture. Of course, it also helps deguiltify the whole mashed potato thing altogether :)

To go along with my lightened up topping, I replaced the beef with veal – a tender calf meat that’s lighter and lower in fat than beef.  This nontraditional shepherd’s pie recipe turned out extraordinary. It might be even better than the original!

Check out the creative uses of other root vegetables in the Kosher Connection October Link-Up below!

1 year ago: leftover turkey pot pie

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16 thoughts on “Veal Shepherd’s Pie with Celery Root Mashed Potatoes

  1. I love how you lightened up the topping with celery root–very original and the flavor must have been perfect with the vegetables in the filling.

  2. Yum! Just have to tell you that I was totally going to make the same thing with ground turkey and a parsnip mash! (it’s still hot in LA, DH not up for it)
    Great recipe!

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