Beef and Celeriac Hotpot

Ingredients

• 450g lean frying steak, diced
• 1 red onion, diced
• 2 garlic cloves, crushed
• 1 x 2cm piece fresh ginger, peeled and finely chopped
• 2 tsps ground coriander
• 300ml light beef stock
• 1 x 400g cans chopped tomatoes
• 1 tbsp gravy granules
• 400g celeriac, peeled and coarsely grated
• salt and freshly ground black pepper
• oil spray
• chopped fresh parsley, to garnish

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Heat a non-stick pan and dry-fry the onion and garlic until the onion is lightly browned. Add the diced beef and cook until it's sealed on all sides, seasoning with salt and black pepper.
3. Stir in the ginger, ground coriander, beef stock and tomatoes and cook, mixing well, before stirring in the gravy granules. Cover and simmer for 30-35 minutes until the beef is tender and the sauce has reduced.
4. Transfer to an ovenproof dish and top with the grated celeriac. Lightly spray the celeriac with oil spray then bake in the oven for 15 minutes until browned.
5. Garnish with fresh parsley and serve with 115g boiled new poatatoes (with skins) per person and steamed vegetables of your choice.

Tips

Celeriac is lower in calories than potatoes so enjoy a good portion of this rich-flavoured root vegetable.