Beef & Swede Gratin
Makes 4 portions. Macros will vary depending on the measurements you choose. We used 750g 5% beef mince - the macros work out to be (per portion):
507 Calories / 10.9g Carbs / 50.7g Protein / 27.9g Fat / 4.4g Fibre
As with all UK labels, the carbs listed above are already net carbs. Do not subtract the fibre.
600g Swede (alternative: celeriac)
30g Butter or Animal Fat
150g Shallots (or Leeks), finely diced
500-750g Beef (5-10% fat)
1 tsp Dried Thyme
Salt & Pepper, to taste
A couple of tablespoons of homemade stock, or around 100ml store-bought stock (we’d go for the Tesco Finest pouches) - if you’re using a higher fat % mince (15-20%), you might not need this.
Optional, to thicken the beef ‘gravy’: 1 tsp Arrowroot Powder, mixed with a dash of cold water
250g Ricotta (this can be swapped for a higher fat dairy if you prefer - e.g. mascarpone)
100g Mature Cheddar, grated
½ tsp Mustard Seeds (ground) or Mustard Powder
1 tsp Garlic Powder
Preaheat the oven to 200°C.
Slice the swede into thin pieces and parboil for around 10 minutes, until soft. Allow them to cool whilst you prep the mince.
Heat the butter / fat in a large pan over a medium heat
Add the shallots & leeks and fry for a couple of minutes to soften.
Add the beef mince and cook for around 5 minutes.
Add the thyme, salt & pepper and continue to cook for another couple of minutes, stirring to combine.
If you’d like to thicken the gravy at this point, add the arrowroot mixed with water. Stir for a few minutes.
Transfer the minced beef mix to an oven proof dish and press it down slightly.
Place the slices of swede on top to fully cover the beef mince.
Return the pan to the heat - this time on a low heat.
Add the ricotta and grated cheddar to the pan to create the cheesy sauce topping.
Gently melt the cheeses and stir in the mustard powder, garlic powder, plus salt to taste.
Pour the cheese sauce on top of the swede layer.
Bake for around 10 minutes, until the topping is golden!