Braised Pork Cottage Pie with Celeriac Topping

Try this twist on the classic cottage pie. The creamy truffle flavour of celeriac makes it really comforting – an ideal family dish for cold winter nights

1 tbsp olive oil, plus extra for the topping

1 onion, finely chopped

500g pork or boar mince

pack of parsley, stalks and leaves chopped

2 garlic cloves, minced

pinch fennel seeds

pinch dried red chilli flakes

½ tsp ground cinnamon

grating of nutmeg

120ml white wine

2 tomatoes, chopped

4 celery sticks, chopped into 5cm lengths

400ml chicken stock

butter, for the dish

subheading: For the topping:

1 celeriac, peeled and cut into large chunks

1 bay leaf

200ml milk

30g parmesan, plus some rind if you have it

1 tbsp crème fraîche or natural yogurt

1 rosemary sprig, chopped

Directions at bbcgoodfood.com

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