1. Make the Celeriac Puree as per instructions (add link). Set aside
2. Heat a pan and add the oil. When hot, add the grated onion. Sautee over medium low heat until translucent
3. Add the grated carrot and sauté for 1- 2 minutes, until tender. Add the grated garlic
5. Add the ground lamb to the center of the pan. Cook until well browned
6. Add the tomato paste, the Worcestershire sauce, salt, pepper, rosemary, thyme
8. Grease a casserole dish and add the meat mixture to the bottom of the casserole dish. Press down gently to even the layer of meat
10. Place the Celeriac Mash into a mixing bowl, add the egg yolks, whisk into the puree
11. Add half of the grated parmesan cheese, whisk to combine. Repeat with the second half of the parmesan
12. Place dollops of mash puree over the surface of the meat. Spread evenly over the surface
14. Place casserole pan into the middle position of the preheated oven and bake for 20 minutes
15. Let rest for 10 minutes before serving. Partition into 8 equal sections. Enjoy!
To freeze, either unbaked or prebaked, place cling wrap to touch the surface of the celeriac and to reduce freezer burn. Place into freezer bags and place into the freezer. To thaw, take out the night before, place in the fridge overnight. Bake or re-heat
Cottage pie or shepherd's pie is a type of savory pie. It is made with minced meat, with mashed potato on top. It comes from the United Kingdom and Ireland. The dish is now popular worldwide.
The name "cottage pie" was first used at the end of the 18th century. See https://simple.wikipedia.org/wiki/Cottage_pie. Reference based on: John Ayto (1990) The Glutton's Glossary: A Dictionary of Food and Drink Terms, Routledge, London