Saturday, January 3, 2015

Recipe: Celeriac and Bacon Pie with Potato and Carrot Mash

Winter is certainly the time for eating lots of scrummy root vegetables. Celeriac is just the best, I think it's such an underrated ingredient in Britain- I know so many people that don't know what it is, and never cook with it. I'm hoping maybe, like Kale or butternut squash, that it'll be the next food trend or something. I served this with a simple onion gravy- it doesn't necessarily need a sauce, it's all quite moist, but I generally love gravy with anything. Gawd, I don't sound like a Somerset lass any more do I?? If I keep talking about gravy like this I may as well become a Northerner!

Celeriac and Bacon Pie, with Potato and Carrot Mash (serves 3)

1 x packet Jus Rol Shortcrust pastry
1 celeriac, peeled and diced
Knob of butter
½ red onion, finely sliced
3 cloves garlic, finely chopped
1 tsp mixed herbs
125g smoked bacon, diced
200ml single cream
Salt and pepper to taste
125g emmental, finely grated

1 kg potatoes, peeled and diced
800g carrots, peeled and diced
Knob of butter
Splash of milk
Salt and pepper to taste

1. Preheat oven to 200C. Bring a pan of salted water to the boil. Par-boil the diced celeriac for 5 minutes, drain and set aside. In the same pan, fry the red onion, garlic, mixed herbs and bacon for 5 minutes. Add the celeriac, and fry for a further 5 minutes.
2. Add the single cream, and cook for a further 5 minutes, stirring often. Season to taste, remove from the heat, and allow to cool a little. Line a large baking tray with greaseproof paper.
3. Lay the shortcrust pastry on the baking sheet. Fold over the edges of the pastry, to form a border, and prick in the middle with a fork (to prevent the middle from rising). Put the celeriac filling in the middle of the pie evenly. Top with the emmental cheese and bake for 25 minutes.
4. Meanwhile, bring a large pan of water to the boil, and boil the potatoes and carrots until soft enough to mash. Drain, and mash with the butter, milk and seasoning.
5. Once the pie has had 25 minutes, turn the oven onto grill, and grill the pie until the emmental on top has turned golden brown. Remove from the oven and serve with the mash!

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