Servings: 6 · Prep Time: 20 mins · Cooking Time: 60 mins
Total Time: 80 mins

Dinner | Keto | Low Carb

A delicious dish, making the perfect low carb centrepiece for a family feast or meal with friends. This can be portioned up and frozen or enjoyed over a couple of days. The grated celeriac and cheddar topping is a fantastic alternative to potato and removes almost all the added carbs found in starchy veg. Celeriac is one of the vegetables lowest in carbs and really adds taste and texture to this topping.


Filling ingredients

  • olive oil (2 tbsp)
  • minced beef (600g)
  • white onions, finely diced (150g)
  • garlic cloves, thinly sliced
  • smoked paprika (1.5 tsp)
  • beef stock cube, crumbled
  • ground corriander (1 tsp)
  • ground cumin (1/2 tsp)
  • tins of tomatoes (2 x 400g)
  • sea salt and pepper (to taste)
  • red pepper, deseeded and diced (150g)

Topping ingredients

  • celeriac flesh, grated (200g)
  • cheddar cheese, grated (100g)

Filling method

Heat the olive oil in a large saucepan over medium heat. Add the onion and pepper and fry until soft.
Once soft add in the beef mince and coat in the veg. Move around the pan with a wooden spoon until browned.
Add in the garlic and cook for another couple of minutes before adding the smoked paprika, stock cube, coriander and cumin. Stir and cook for 3-4 minutes. Don't let the mixture stick. If it starts to stick, reduce the heat and add a tablespoon of water.
Add in the 2 tins of tomatoes and one extra tin of water (400g).
Bring to a boil for a few minutes before you reduce the heat and simmer uncovered for about 30 minutes until thick.
If the sauce seems too thin then give it a further blast over high heat and let it bubble until thick. Season with salt and pepper to taste.
Spoon carefully in to a baking dish.

Topping method

While the mince is simmering, prepare the topping.
Remove the tough skin of the celeriac carefully and coarsely grate it. Grate the mature cheddar cheese.
Carefully scatter over the top of the mince and place in the oven for 10 minutes before turning on the grill for the final 5 minutes until the topping is golden, the celeriac cooked and the filling bubbling.
Serve immediately or allow to cool completely before covering with foil and storing in the fridge for up to 2 days. You can also portion, cover and freeze.