Prep time
Cook time
Total time
You will need a pie dish about 10" long.
Serves: 6
  • 500g Minced Beef
  • 1 Onion, chopped
  • 1 Large Carrot, finely chopped
  • 1 Heaped Tablespoon Flour
  • ½ tsp Dried Rosemary
  • ½ tsp Dried Thyme
  • A few grates of nutmeg
  • 180ml Beef Stock
  • 1 Tbs Tomato Puree
  • 2 Tbs Port
  • 1 tsp Soy Sauce
  • Oil for frying
  • .....
  • For the Mash
  • 1 Medium Celeriac
  • 2 Large Potatoes
  • (Or about 700g of potatoes)
  • Grated Parmesan (optional)
  1. Preheat the oven to 180c (350F)
  2. Cut the potatoes and celeriac up in same size chunks, bring to the boil and simmer for about 20 minutes until cooked.
  3. Meanwhile, heat a little oil in a frying pan, fry the onions and carrot on a medium heat until soft and colouring slightly.
  4. Turn the heat up and add the mince and fry until cooked.
  5. Add the flour and stir well.
  6. Add the remaining ingredients and stir well.
  7. Season well.
  8. Simmer for about ten minutes.
  9. Transfer to a pie dish.
  10. Strain the celeriac and/or potatoes when cooked.
  11. Mash with a knob of butter and a little cream or hot milk. Season.
  12. Put the mash on top of the mince and spread over using a fork. Do not press down to hard.
  13. Grate a little parmesan over the top if desired or dot with a little butter.
  14. Cook for 30 minutes until turning brown.
Recipe by The Eating Tree at