Shepherd's Pie with Sharp Canadian Cheddar

1. Pre-heat oven to 350 °F (180 °C)
2. Cook celeriac and potatoes in boiling salted water for 20 to 35 minutes.
3. Sauté spinach in some of the butter. Set aside.
4. In a hot skillet, sweat the onions with 2 tbsp (30 mL) of butter. Add lamb, garlic and rosemary and cook for 5 to 8 minutes. Add stock and let reduce. Set aside.
5. Drain the potatoes and celeriac. Mash to a purée with 3 tbsp (45 mL) of the butter, the cream and the chives. Add salt and pepper to taste.
6. Pour meat mixture into an ovenproof dish and spread over spinach evenly. Add a layer of the potato/celeriac purée and top with sweet potato rounds.
7. Sprinkle Sharp Canadian Cheddar cheese over the top and place in oven. Cook for 20 minutes or until cheese is nicely browned. Serve hot.

Yield: - serving