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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.
Serves: 6
Prep Time: 20 min
Cook Time: 1 hour 30 min


1 tbsp extra virgin olive oil
1 lb lean ground chicken
1 carrot, peeled and finely diced
1 stalk celery, finely diced
1 Granny Smith apple, peeled, cored, and diced
½ cup Spanish onions, finely diced
2 tomatoes, seeded, finely diced
1 tbsp oregano, dried
1 pinch hot red chili pepper flakes
8 drops Worcestershire sauce
1 tbsp Dijon mustard
1 cup low-sodium chicken broth
1 cup water
3 cups corn kernels, frozen
2 celery roots, medium, peeled and diced
1 ½ cup old cheddar cheese, grated
flat leaf parsley, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 400°F (200°C).

  2. 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.

  3. 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.

  4. 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.

  5. Drain the celery root and apple and mash until almost smooth. Season with salt and pepper.

  6. 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.

  7. Bake for 20 minutes and then broil on high for 2-4 minutes until golden on top.

  8. Garnish with freshly chopped parsley.

Nutrition Info

Per 430 g serving Amount
Protein25 g
Fat23 g
Saturated Fat6 g
Carbohydrate30 g
Fibre4 g
Sugar9 g
Cholesterol85 mg
Sodium420 mg
Per 430 g serving % Daily Value
Vitamin A10
Vitamin C30
Vitamin B618
Vitamin B1214