The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cottage Pie with Celeriac and Tarragon Mash
served with sauteed tenderstem, black olive and shallot
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 carrot
- 2 onion
- 240g Tenderstem broccoli
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 500g beef mince (british beef mince (10% fat))
- 400g celeriac (Celery)
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh tarragon
- 1 sweet potato
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 shallot
Nutritional Information
Calories: 549
Protein: 34g
Carbs: 44g
Fat: 27g
Cottage Pie with Celeriac and Tarragon Mash
served with sauteed tenderstem, black olive and shallot
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 and boil a kettle. Heat a large frying pan with 1/2 tbsp oil on a high heat. Roughly dice the onion. Peel and dice the carrot into 1-2cm cubes. Add the beef, onion, garlic and carrot to the pan and cook for 5-6 mins until golden.
- While the beef is browning; peel and halve the shallots lengthways. Place on a lined baking tray, drizzle with 1/2 tbsp oil and season with sea salt. Roast, skin side down, for 10 mins before adding the broccoli. Drizzle the broccoli with 1/2 tbsp oil, season with sea salt and toss with the shallots. Roast for a further 10-15mins until the broccoli has softened and the shallots are soft and golden.
- Meanwhile; peel and dice the celeriac and sweet potato into 2cm cubes. Place both in a saucepan and cover with lightly salted boiling water. Simmer for 12-15 mins until softened, then drain. Return them to the pan and mash with 1/2 tbsp olive oil. Season with sea salt and black pepper. Remove the tarragon leaves from their stalks, roughly chop then stir into the mash.
- Dissolve the stock cube in a jug with 300ml boiling water, then add it to the browned beef along with the balsamic and tomato paste. Simmer for 4-6 mins until the sauce has thickened then season with sea salt and black pepper before transferring to an oven proof dish. Spread the mash over the top evenly and place in the oven for 10 mins.
- Roughly chop the olives. When the broccoli and shallots are cooked, toss with the olives. Serve onto plates alongside the cottage pie.
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