Jeff Mauro's Shepherd's Pie with Celery Root Puree ​

By Food Network · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Place the celery root in a large pot with 2 cups of chicken broth, enough water to cover, and 2 teaspoons salt. Bring to a boil over high heat, then reduce to medium and simmer 15 to 20 minutes until tender.
3. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery with a teaspoon of salt and a few grinds of pepper, and cook about 5 minutes until tender.
4. Add the garlic and thyme and cook for about 1 more minute until fragrant.
5. Add the ground turkey and cook, breaking it up with a wooden spoon, about 5 minutes until browned.
6. Stir in the flour and cook about 1 minute.
7. Add the remaining 1 cup of chicken broth, lower the heat to a simmer, and cook 3 to 5 minutes until thickened.
8. Reserve 1 cup of the cooking liquid, then drain the celery root. Melt the butter in the pot over medium heat, return the celery root, and add half the reserved liquid.
9. Puree with an immersion blender until smooth, adding more reserved liquid as needed. If using a food processor, pulse until smooth. Season with salt and pepper.
10. Spread the filling in a 9-inch square baking dish. Scatter the frozen peas evenly over it, then spread the celery root puree on top, keeping the peas in place.
11. Bake 30 to 35 minutes until the topping is lightly golden and the filling is bubbling.

Summarized from Food Network's video. Watch it for the details.

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