About this recipe:My adaptation of a recipe in "The 8-week Blood Sugar Diet recipe book" by Dr Claire Bailey and Dr Sarah Schenker. My own twist on their dish - I altered a few ingredients and changed the "cauli-mash" topping for a cheesy leek and celeriac puree. Only 402 kcal per serving; 19g carbs. For anyone on a Diabetic / VLCD diet - you're welcome! All ingredients sourced from Tesco's.
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat the olive oil in a large pan over medium heat and sweat the onion until golden, then add the beef mince, garlic and thyme.
When the meat is cooked through, add in the peas, carrots, tomatoes and Worcestershire sauce, then add enough water to cover the mix and sit the bay leaves on top, just in the water. Put on the lid and simmer for 1 hour.
To make the topping: Bring a large pan of water to the boil, then add the diced celeriac and simmer for 20 to 25 minutes, until it slides off easily when pierced with a fork. Drain and allow to cool.
Place the celeriac in a food processor and blitz. Add the creme fraiche, leek and half the Cheddar and keep blitzing and scraping down until you achieve a thick "hummus consistency" puree. Add salt and pepper to your taste.
Once the mince is done, pre-heat your oven to 200 C / Gas 6 and set a shelf just below the middle.
Spoon the mince mixture into a large ovenproof dish (or split between three 2 lb loaf tins for ease of portioning later) and top with the celeriac purée. (I find it easier to use an icing piping bag with a large nozzle, other wise I get mash dumplings!) Sprinkle the rest of the Cheddar over the top.
Bake in the oven for 30 minutes or until the cheese is melted and golden and the topping becomes slightly crusty. Serve with steamed green veggies. ENJOY!
This serves 6, so I divide mine up between three 2 lb loaf tins as there's only two of us and it's easier to divide them into two portions than working out 1 sixth of a dish. You can freeze the rest for another meal. To re-heat, defrost fully, then cook at 150 C / Gas 2 for 25 to 30 minutes (or until a core temp of 75 degrees C is reached) with a loose piece of foil on top to prevent the top burning.