Celery Root Shepherd's Pie

Celery Root Shepherd's Pie Photo: Hector Sanchez


  • Mashed Roots
  • 3 medium russet potatoes, (about 2 lbs), peeled and cut into 2-inch pieces
  • 1 medium celery root (about 2 lbs), peeled and cut into 2-inch pieces
  • 1 teaspoon salt, plus more for salting the water
  • 2 tablespoons butter
  • 3/4 cup plain low-fat yogurt
  • 1/4 cup 2% milk
  • 1/4 teaspoon black pepper
  • Beef and Mushroom Stew
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 8 ounces mixed mushrooms, cleaned and sliced
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 pound ground beef or lamb
  • 2 large carrots, peeled and finely chopped
  • 1 sprig rosemary
  • Pinch nutmeg
  • 1/4 cup tomato paste
  • 1/2 cup Gruyère or Parmesan cheese


1. Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, salt generously, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.

2. Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.

3. Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl, adding butter as you go. Stir in yogurt and milk for a purée. Season with salt and pepper.

4. Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through and cheese is golden brown (15 minutes). Serve warm.

  • Prep Time:
  • Cook Time:

  • Come home to this savory Shepherd's Pie and serve your family the ultimate comfort food dish.
  • Yield: Makes 8 servings (serving size: 1/8 pie)

Nutritional Information

Calories per serving: 313
Fat per serving: 15.1g
Saturated fat per serving: 6.3g
Monounsaturated fat per serving: 6.6g
Polyunsaturated fat per serving: 1g
Protein per serving: 19g
Carbohydrate per serving: 27g
Fiber per serving: 4g
Cholesterol per serving: 54mg
Iron per serving: 3mg
Sodium per serving: 597mg
Calcium per serving: 199mg

Good to Know

The russet potatoes in this comfort-food recipe are vitamin and mineral dynamos, as they are packed with niacin and vitamins C and B6.