Ingredients
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1 teaspoon Olive Oil
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10½ ounces/300 g extra-lean ground Beef
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1 large Onion
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2 medium Celery
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2 medium Carrots
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1 (14-ounce/400 g) can diced Tomatoes
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2 tablespoons Tomato Paste
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1 tablespoon Worcestershire Sauce
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1 Bay Leaf
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1 teaspoon chopped fresh Thyme
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Salt
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Freshly ground Black Pepper
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1¼ cups/300 ml boiling Water
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2 Beef Bouillon Cubes
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1 pound/450 g Celery
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½ cup/100 g low-fat Creme Fraiche
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1 teaspoon Vegetable Oil
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2 young Leeks
Directions
Steps
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1
Done
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Preheat the oven to 400ºF. Heat the olive oil in a large pan and brown the ground beef. Add the onion, celery, and carrots and cook for 10 minutes, until softened. Stir in the tomatoes, tomato paste, Worcestershire sauce, bay leaf, thyme, salt, pepper, water, and bouillon cubes. Bring to a boil, cover, and simmer for 30 minutes, stirring occasionally. |
|
2
Done
|
Boil the celery root until very tender, drain, and mash with the crème fraîche until smooth. Heat the vegetable oil in a pan and sauté the leeks, then add them to the celery root mash. Pour the beef mixture into a shallow ovenproof dish and top with the celery root mash. Bake for 20 to 30 minutes, or until the top is golden brown. Serve with plenty of green leafy vegetables or steamed broccoli. |
