Cottage Pie with Celeriac & Cauliflower Top

Ingredients

• 2 cups (312 g) celeriac (or rutabaga), peeled and cubed
• 3 cups (321 g) cauliflower florets
• 2 tbsp (30 ml) olive oil
• 9 oz (255 g) ground beef, 95% lean
• 1 medium (61 g) carrot, diced
• 1 tbsp (15 ml) Worcestershire sauce
• 1 cup (240 ml) low-sodium chicken broth
• 1/4 tsp (1.5 g) fine sea salt and black pepper
• 1 cup (134 g) frozen peas
• 2/3 cup (151 g) low-fat cottage cheese, 1%
• 1/2 oz (14 g) sharp cheddar, shredded

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Method

1. Boil the celeriac and cauliflower together for 15 minutes, until completely tender, then drain and steam-dry them in the hot pan for 2 minutes, or the mash turns watery.
2. Heat half the oil in a 12-inch (30cm) ovenproof skillet over medium-high heat and brown the beef until it reaches 165°F (74°C). Add the carrot, Worcestershire, broth, salt and pepper and simmer for 10 minutes, until thick, then stir in the peas.
3. Heat the broiler. Mash the vegetables with the cottage cheese and the rest of the oil, spread over the filling, fork it rough and scatter the cheddar. Broil 4 inches (10cm) from the heat for 5 minutes, until the peaks are golden. Cool 5 minutes before serving.