Here’s a mouthwatering, wholesome recipe from Nigel Slater’s Eat: The Little Book of Fast Food: a slow-cooked Beef Pie with Celeriac Rösti Crust. It’s the perfect meal for these cold winter evenings.
cubed beef, baby carrots, baby parsnips,
garlic, flour, butter, beef or vegetable
stock, celeriac, fresh horseradish
Season then brown 500g moderately-sized cubes of beef in a little oil in a pan set over a moderate heat, then add 200g whole, short, young carrots and 100g whole young parsnips and let them brown lightly. Peel and lightly squash 6 cloves of garlic and add them to the pan, then, as they colour, add 2 tablespoons of flour. Continue cooking till the flour has coloured, then stir in 500ml beef or vegetable stock, and simmer for 10 minutes. Tip the filling into a small pie dish.
Peel and coarsely grate 300g celeriac, add 3 heaped tablespoons of finely grated fresh horseradish then 50g melted butter. Toss together gently, place on top of the beef filling and bake for 1¼–1½ hours in an oven set at 160ºC/Gas 3. Steamed kale on the side.
For 4–6. Pie, but with a crisp, grated vegetable crust. Earthy, mild, wholesome.