1 small celeriac, peeled and diced
1 large onion, peeled and sliced
2 carrots, peeled and chopped
2 tbsp rapeseed oil
800g stewing lamb
2 tbsp plain flour
2 tbsp Worcestershire sauce
400ml lamb or beef stock
2 large potatoes
Peel and dice the celeriac. Heat 1 tbsp of the oil in a large frying pan and brown the lamb in batches over a high heat. Remove each batch to a plate. Add the remaining oil to the pan and add the peeled onion and cook until softened. Add the carrots and celeriac. Cook, stirring from time to time, until the ingredients start to brown.
Return the lamb and any juices to the pan and stir to mix. Sprinkle the flour into the pan, continue stirring and cook for 1 min. Add the Worcestershire sauce and the stock a little at a time, stirring well between each addition. When all the stock has been added, transfer the mixture to a casserole dish.
Peel and thinly slice the potatoes and layer over the top of the lamb and vegetables to cover. Dot the top with butter and cover before putting in the oven, 160C/gas mark 3 for 1 hr. Remove the lid and continue to cook for a further 45 mins until the top is golden.
Other celeriac recipes in our Jan/Feb 2014 issue:
• Crispy neeps and celeriac tatties
• Celeriac and chunky Cheddar soup
• Sausages with celeriac champ
• Celeriac, bacon and potato pie
• Winter celeriac slaw with herb-encrusted pork chops
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.