Ingredients (Serves 4 people)
• 1 large JAZZ™ apple (peeled and chopped)
• ½ Celeriac (peeled and chopped)
• 4 potatoes (peeled and chopped)
• Salt and pepper
• 1 tsp fried thyme`
• 1 knob of butter
• A splash of double cream
• 750g mince beef
• 1 onion (chopped finely)
• 1 large carrot (peeled and diced)
• Handful of peas (optional)
• 500ml beef stock
Preheat oven to 180°c.
Bring a pan of water to the boil and add in the chopped JAZZ™ apple, celeriac and potato. Cook for 15 minutes until soft before removing and draining.
Mash the boiled JAZZ™ apple, celeriac and potato with the butter, cream and salt & pepper until a nice smooth consistency.
Next, place a pan on a medium heat and add in the onion and mince beef. Brown the onions and mince for 5 minutes before adding in the carrots, peas and beef stock. Season with salt, pepper and dried thyme before simmering on the hob for 20 minutes until the liquid has evaporated.
To make the shepherds pie, add the mince mixture into a baking dish and then top with the creamy mash.
Bake in the oven for about 20 minutes until the top is golden brown.