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Preheat the oven to 400°F (200°C).
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Add the celery root and apple to a large pot of cold water. Cover and bring to a boil. Uncover the pot and continue to cook until tender, about 25 minutes.
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Meanwhile, in a skillet heat the olive oil over medium heat. Add the chicken and cook until no longer pink. Break it up with the side of a wooden spoon as you continue to cook. Once no longer pink add the carrot, celery, onion and tomatoes. Season with a little salt and cook until the vegetables are softened, about 6 minutes.
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Add the oregano, chili flakes, Worcestershire sauce, Dijon and stock to the skillet with the chicken. Stir until the ingredients are completely combined and season with salt and pepper.
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Drain the celery root and apple and mash until almost smooth. Season with salt and pepper.
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Line the bottom of a baking dish with the chicken mixture. Top that with an even layer of corn kernels and finally the celery root and apple mash. Sprinkle the cheese over top of the dish.
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Bake for 20 minutes and then broil on high for 2-4 minutes until golden on top.
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Garnish with freshly chopped parsley.
Recipes
Healthy Chicken Shepherd’s Pie
Family classics like this will never go out of style. What they do get is a little facelift from time to time. In this version, we are giving this classic a healthy spin. Our base is made of lean ground chicken and our topping is mashed celery root and apple. So how do we keep that comfort food quality? Easy, with a generous sprinkling of extra sharp cheddar cheese to get that golden bubbly topping.
Ingredients
- Serves: 6
- Prep Time:
- Cook Time:
- 1 tbsp (15 mL) extra virgin olive oil
- 1 lb (0.5 kg) lean ground chicken
- 1 carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 1 Granny Smith apple, peeled, cored, and diced
- 1/2 cup (125 mL) Spanish onions, finely diced
- 2 tomatoes, seeded, finely diced
- 1 tbsp (15 mL) oregano, dried
- 1 pinch hot red chili pepper flakes
- 8 drops Worcestershire sauce
- 1 tbsp (15 mL) Dijon mustard
- 1 cup (250 mL) low-sodium chicken broth
- or
- 1 cup (250 mL) water
- 3 cups (750 mL) corn kernels, frozen
- 2 celery roots, medium, peeled and diced
- 1 1/2 cup (375 mL) old cheddar cheese, grated
- salt
- pepper
- flat leaf parsley, for garnish
Nutrition Info
- Per 430 g serving Amount
- Calories 410
- Protein 25 g
- Fat 23 g
- Saturated Fat 6 g
- Carbohydrate 30 g
- Fibre 4 g
- Sugar 9 g
- Cholesterol 85 mg
- Sodium 420 mg
- Per 430 g serving % Daily Value
- Potassium 16
- Calcium 25
- Iron 10
- Vitamin A 10
- Vitamin C 30
- Vitamin B6 18
- Vitamin B12 14
- Folate 21
- Magnesium 17
- Zinc 17
