Rutabagas are in season throughout the winter months, but this nutritious root vegetable is often overlooked. Rutabaga is lower in carbohydrates than other starchy vegetables and a good source of fibre. If you’re wondering how to cook rutabaga, try this spin on the classic shepherd’s pie with a recipe for rutabaga mash.
Place chopped rutabaga in a large pot, fill with enough water to cover and bring to a boil. Boil until the rutabaga is soft and tender, 25-30 minutes.
Meanwhile, heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion, season with salt and pepper and cook until softened and translucent, then add the garlic and cook for two minutes more. Crumble the ground beef into the skillet and cook until browned, about five minutes. Stir in the carrot and celery and cook a few minutes more. Add the red wine to the skillet and cook for three minutes, then add the tomato paste, Worcestershire, chopped thyme, broth and half a teaspoon of salt. Bring to a boil, then reduce heat to medium-low and simmer until saucy, about 10 minutes. Stir in the frozen peas during the last two minutes of cooking. Remove the skillet from the heat.
Preheat the oven to 350 F. Drain the rutabaga, return to the pot and mash roughly with a potato masher. Add the mashed rutabaga and remaining salt to a food processor and process, adding butter one tablespoon at a time and drizzling milk in gradually until a smooth purée forms. Spread the rutabaga mash evenly over the mixture in the skillet, then bake for 40 minutes until the filling is bubbling and the crust is golden around the edges. Turn on the broiler and broil for five minutes until the top browns in some places. Allow to cool slightly before serving.
Prefer plant based? Substitute a vegetarian ground meat alternative instead of the ground beef.