Celery Root and Gruyere Shepard’s Pie with Red Wine and Mushrooms

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Celery Root Shepards Pie_

When March rolls into town, I always feel a huge sense of relief that Winter is on its last leg. It’s like the light at the end of a long, cold, unpleasant tunnel and it makes me anticipate all of the wonderful things about Spring.

Spring certainly is on the horizon, but it’s not here yet.  Even though the warmer temperatures do give a glimmer of hope to a dreary winter, March weather can be pretty wet and cloudy. 

And that means that cozy foods are still totally appropriate


Pretty vegetables get all of the attention, but in the produce isle and in life, looks aren’t everything. 

The celery root is a humble veggie if there ever was one.  Sometimes referred to as celeriac, the rather homely root makes up for what it lacks in the looks department by way of flavor.  Seeing as it is the bulb of the crunchy green stalk , it has a slight hint of celery, with the texture of a potato.  Sort of refreshing and hearty at the same time.  Its mild, clean taste can be used anywhere you might otherwise use a potato-  like to top a Shepard’s pie, for instance.

Not that I have anything against potatoes, but sometimes it’s nice to invite new ingredients to dinner.  Everyone deserves a chance in the spotlight, I think.

 thyme mushrooms

If you’re a real stickler for culinary terminology, I’m ready to admit that this isn’t technically a Shepard’s pie.  Traditionally, Shepard’s pie is made with lamb, while cottage pie is made with beef. 

Another admission: I did not know this fact before I researched Shepard’s pie.  And my guess is that you didn’t either.  Whatever you decide to call it, just know that it is delicious.   That’s all that really matters anyway, right?

wine pour

So because I had some grass fed stew meat waiting patiently in the freezer, I went with it. You can absolutely use lamb and keep it a little more traditional, but since we’ve already traded out the spuds for another root variety, I’d just go with it if I were you.  Change is good. 

If you can, try to make the stew the day before you make the pie itself.  A stew is one of those foods that gets better every day you have it.  All those flavor friends really have time to intertwine and develop a taste that is greater than just the sum of their individual parts.

And not unlike the effect it has on humans, a little bit a wine really helps all those stew ingredients loosen up and get to know one another. 

Wine is amazing like that; bringing people and ingredients together for centuries.    

Celery Root Shepards Pie Serve_

Oh! And about that gruyere.  

New favorite thing in life.  I still have to approach dairy cautiously (because of personal health reasons) but this wedge did not last long in the fridge.  I’m feeling nostalgic for it already. 

Celery Root Shepards Pie 2

I’m more than ready for Spring and all of the fresh flavors it will bring along with it.  But as long as it’s still sweater weather and I’m having to use my umbrella way more often than I’d like to, I’ll be busy making things taste cozy.


 There are a few benefits to cold weather, and this dinner is definitely one of them. 

Adapted from Williams Sonoma.



Hang in there, Spring is just around the corner!  



6 responses to “Celery Root and Gruyere Shepard’s Pie with Red Wine and Mushrooms”

  1. Hi Allyson!

    I’m a HUGE fan of shepherd’s pie and this looks great. Just have to say I love your website, the recipes you make are so beautiful and unique! I am going to try this out very soon, hopefully I can find some celery root at the farmer’s market tomorrow πŸ™‚ I’ll drop back and let you know how it was! Thanks for what you do!

    Amber of http://healthlightbalance.com

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