Who would have thought that some of our favourite comfort foods can be keto friendly! I must give credit to my lovely husband for this delicious dish. It is a hearty winter warmer and can be served with a generous serving of steamed greens or salad. It freezes well and can be cut into individual portions for super convenient lunch option for work.

We used curly kale in this recipes. Kale is available form most fruit and vegetable markets and is packed with vitamins and minerals.

The best part of this recipes is the topping which is made from mashed celeriac and parsnip. For those of you who don’t know what a celeriac is I have included a photo. It is a low carb vegetable that can be used in a number of different ways. It is a fairly neutral tasting vegetable and has a mild aniseed flavour. In this recipe we also added parsnip to the topping.

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Ingredients

2 tbs olive oil 
1 large brown onion, halved, finely chopped
2 cloves of garlic, crushed
1 carrot, peeled, finely chopped
1 bunch of curly kale, well washed, stems removed, finely chopped
2 celery sticks, trimmed, finely chopped
500g beef mince
300ml beef stock
1 dried bay leaf
1 tbs fish sauce
2 tbs tomato paste
Sea salt & freshly ground black pepper
1 large celeriac, peeled, chopped
3 large parsnips, peeled, chopped
1 tbsp of butter
Freshly grated parmesan cheese to top

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Method

Heat olive oil in a large saucepan over medium-high heat. Add onion, garlic and cook until translucent.

Add kale, diced carrot and celery and cook, stirring, for 5 minutes or until soft. Add beef mince and cook, stirring to break up any lumps, for 5 minutes or until mince starts to brown.

Add stock, bay leaf, fish sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

Meanwhile: cook celeriac and parsnips in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher to mash until smooth. Taste and season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish.

Top with mashed celeriac and parsnip and use a fork to spread over lamb mixture.

Drizzle with olive oil and sprinkle on parmesan

Cook for 30 minutes, or until topping starts to turn golden brown