Braised pork cottage pie

Try this twist on the classic cottage pie. The creamy truffle flavour of celeriac makes it really comforting.

SERVES 4 PREP 20 mins COOK 1 hr 10 mins EASY G

1 tbsp olive oil, plus extra for the topping

1 onion, finely chopped 500g pork mince pack of parsley, stalks and leaves chopped

2 garlic cloves, minced pinch of fennel seeds pinch of dried red chilli flakes ½ tsp ground cinnamon grating of nutmeg 120ml white wine

2 tomatoes, chopped

4 celery sticks, chopped into 5cm lengths

400ml chicken stock butter, for the dish

For the topping

1 celeriac, peeled and cut into large chunks

1 bay leaf

200ml milk

30g parmesan, plus some rind if you have it

1 tbsp crème fraîche or natural yogurt

1 rosemary sprig, chopped 1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a pan and cook the onion with the pork, parsley stalks, garlic, fennel, chilli flakes, cinnamon, a grating of nutmeg and a pinch of salt for 8-10 mins until the mince is browned. Pour in the wine and cook until reduced by a third, then add the tomatoes and cook for a further 3 mins.

2 Add the celery and cook for 10 mins, then add the stock and parmesan rind, if using, and part cover. Cook for 20 mins or until the celery is tender, then stir through the parsley leaves.

3 Put the celeriac in a saucepan with the bay leaf. Pour over the milk and add a pinch of salt, then cover and simmer for 10-15 mins until tender. Blend the mixture in a food processor with the parmesan and crème fraîche or yogurt. Season.

4 Pour the pork into a buttered pie dish. Top with the celeriac mix and scatter with rosemary. Drizzle over a little oil, then cook for 30 mins until golden. Can be frozen for up to one month.

GOOD TO KNOW calcium • fibre • vit c • iron • 2 of 5-a-day

PER SERVING 440 kcals • fat 25g • saturates 10g • carbs 10g • sugars 9g • fibre 7g • protein 34g • salt 0.9g