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Photo of Shepherd's pie with celeriac by WW

Shepherd's pie with celeriac

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min
This is a healthy take on a classic, packed with vegies it’s full of flavour.



450 g, chopped

Peeled celeriac

600 g, chopped

Skim milk

¼ cup(s), (60ml)

Olive oil

2 tsp

Brown onion

2 medium, finely chopped


2 medium, diced


1 medium, diced


3 clove(s), crushed

Lean lamb mince

750 g


2 tsp

Tomato paste

cup(s), (90g)

Worcestershire sauce

1 tbs, gluten-free variety

Beef stock

1 cup(s)

Baby spinach leaves

3 cup(s), (65g)


2 medium, sliced

Oil spray

1 x 3 second spray(s)


  1. Cook potato and celeriac in a large saucepan of salted boiling water for 20 minutes or until tender. Drain and return to pan. Heat over low heat for 1 minute to dry out. Add milk and mash well. Season with salt and pepper.
  2. Meanwhile, preheat oven to 200°C. Heat oil in a large frying pan over medium heat. Cook onion, carrot, zucchini and garlic, stirring, for 10 minutes or until softened. Add mince and cook over high heat, stirring to break up any lumps, for 5 minutes or until browned.
  3. Whisk cornflour, tomato paste, Worcestershire sauce and beef stock in a jug until smooth. Add to lamb mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until thickened slightly. Stir through spinach. Spoon into a 19 cm x 29 cm 2-litre capacity ovenproof dish. Top with tomato slices and spread over mashed potato. Use a fork to create small peaks in the mash. Place dish on a baking tray and bake for 30 minutes or until top is golden.


SERVING SUGGESTION: A salad of mixed leaves, seasoned with salt and pepper and drizzled with balsamic vinegar.