Cottage pies with celeriac mash with a Snap!

Keep tasty cottage pies on hand in the freezer and you’ll have dinner in a snap! 

Time: 1hr, 20 mins |Ingredients: 16| Easy to Cook | Serves 4

Ingredients: Cottage pies with celeriac mash

  • 1 tablespoon Alfa One rice bran oil
  • 1 medium brown onion, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 500g beef mince
  • 1 1/2 cups beef stock
  • 1/4 cup tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 sprig fresh thyme
  • 3/4 cup frozen peas
  • 2 tablespoons gravy powder
  • 500g celeriac, peeled, chopped
  • 300g desiree potatoes, peeled, chopped
  • 1/4 cup hot milk
  • 50g butter
  • 1/2 cup grated cheddar cheese


  1. Step 1Heat oil in a saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  2. Step 2Add stock, tomato paste, worcestershire sauce and thyme. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until heated through. Stir in peas. Simmer for 5 minutes. Combine gravy powder and 2 tablespoons cold water in a bowl. Stir into mince mixture. Cook, stirring, for 3 to 4 minutes or until mixture thickens.
  3. Step 3Meanwhile, preheat oven to 200°C/180°C fan-forced. Place celeriac and potato in a saucepan. Cover with cold water. Bring to the boil. Cook for 8 to 10 minutes or until just tender. Drain. Return to pan. Add milk and butter. Mash until smooth. Spoon mince mixture into four 1 1/2 cup-capacity baking dishes. Top with mash.
  4. Step 4Top with cheese. Place dishes on a baking tray. Bake for 15 to 20 minutes or until golden. Serve.


To freeze: Make recipe to end of step 3, omitting cheese. Cover with plastic wrap, then foil. Freeze for up to 2 months.

To thaw: Thaw in fridge overnight. Sprinkle with cheese. Continue with step 4.

Recipe by Cathie Lonnie