Hotpot with Celeriac – Low Carb

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This is a low carb version of a family favourite, hotpot. We made it with beef but it works equally well with lamb. Using celeriac instead of potatoes reduces the carb count which make it perfect for anyone following a low carbohydrate diet,

Celeriac Hotpot


  • 3 tbsp lard, ghee or butter
  • 750g Minced Beef
  • 100g Diced Beef
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1 tsp dried Rosemary
  • 1 tsp dried Thyme
  • 1 tsp dried Oregano
  • A medium onions, roughly chopped
  • 300g turnip or swede, cut into 2cm dice
  • 2 large Carrots diced
  • 2 tbsp cornflour
  • 3 tbsp Worcestershire sauce
  • 500ml beef stock or water
  • 250g celeriac or swede, trimmed and sliced


  • Heat two tablespoons of the fat and fry the meat over a high heat in a pan
  • Season the meat with pepper and salt in the pan, add the bay leaf and herbs then stir occasionally until any water has evaporated and the meat is browned all over.
  • Preheat the oven to 190c/170c fan/gas 5
  • Reduce the heat to medium and add the onions, carrots and turnips to the pan, stir through and cook the onions for about 10 minutes, or until they are soft. 
  • Scatter the cornflour over the top and stir in, then add the Worcestershire sauce and stock. Leave the bay leaf in until later
  • Bring to the boil, stirring constantly. You should have a rich and tasty soup-like gravy
  • Transfer to a casserole dish
  • Arrange the celeriac slices around the edge of the casserole dish pressing them down to touch the gravy
  • Use a brush to dab the top of the celeriac with the remaining tablespoon of fat. Put the lid on the casserole, if you have one, or wrap the dish tightly in a layer of foil. Bake the hotpot in the oven for 90 minutes, then remove the lid or foil and cook until the celeriac is golden brown and tender
Celeriac Hotpot

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