Celeriac mash with meatballs and plum tomatoes

Ingredients

• 2garlic cloves
• 500 gbeef and pork mince
• 1 mediumfree-range egg
• to tastepepper
• to tastesalt (optional)
• 1 tbspmild olive oil
• 250 gplum tomatoes
• 1 kgfloury potatoes
• 1 headcelery
• 1 sachetrich beef gravy mix
• 40 gfresh celery leaves
• 100 mlwhole milk
• 40 gunsalted butter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Mix the mince

   Finely chop the garlic. Combine it with the mince and egg, then season with pepper and, if you like, salt.

3. 3

   Shape and roast

   With damp hands, shape the mixture into 4 meatballs. Put them in an oven dish, drizzle with the olive oil and roast for about 25 minutes.

4. 4

   Add the tomatoes

   After 10 minutes, place the plum tomatoes on the vine beside the meatballs and roast them together for the remaining 15 minutes.

5. 5

   Boil the potatoes

   Meanwhile, peel the potatoes, cut them into evenly sized pieces and boil for about 20 minutes, until tender.

6. 6

   Cook the celery

   Cut the celery into thin crescents and add it to the potatoes for the final 4 minutes of cooking.

7. 7

   Make the gravy

   Meanwhile, prepare the gravy according to the instructions on the packet. Finely chop the celery leaves.

8. 8

   Drain the potatoes

   Lift the celery out of the pan with a slotted spoon and set it aside. Drain the potatoes, then return them to the pan.

9. 9

   Mash and combine

   Add the milk and butter and mash until smooth and creamy. Fold in the cooked celery and chopped celery leaves.

10. 10

    Season the mash

    Taste and season with pepper and, if you like, salt.

11. 11

    Serve the plates

    Divide the mash between plates, arrange the meatballs and plum tomatoes alongside, and spoon over the gravy.

What is celery mash?

This is a Dutch-style stamppot: a hearty mash with vegetables folded through it, served here with meatballs, roasted tomatoes and gravy. The ingredient list uses celery rather than celeriac, giving the potatoes a fresh, gently savoury flavour.

The dish works because the creamy mash, juicy meatballs and sweet tomatoes each bring a different texture and taste. Fresh celery leaves sharpen the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 695 calories, 35g protein, 8g carbs, 40g fat.

The potatoes provide most of the carbohydrates, while the mince contributes much of the protein and fat. Butter, whole milk and olive oil add further fat; balance the plate with a green salad or an extra serving of vegetables.

The potato and celery

Floury potatoes: these break down easily and make a soft, cohesive mash. Cut them into similar-sized pieces so they cook at the same pace.

Celery: slicing it into thin crescents helps it soften in the potatoes’ final 4 minutes of boiling. Lift it out before draining so it can be folded back in without losing it down the sink.

Keep the meatballs juicy

Gentle shaping: damp hands help form the four meatballs without making the mixture stick. Avoid squeezing them tightly, which can make the finished texture dense.

Roasting: the meatballs cook for about 25 minutes at 200°C, with the tomatoes added after the first 10 minutes. Check that the meatballs are cooked through before serving.

Get the mash texture right

Drain well: return the potatoes to the hot pan after draining, then add the milk and butter. Mash until creamy, stopping once the texture is smooth enough for you.

Fold gently: stir the cooked celery and chopped celery leaves through the mash at the end. This keeps their texture and fresh flavour distinct.

Coordinate the timing

Oven first: start the meatballs, then add the tomatoes after 10 minutes so both finish roasting together. The potatoes take about 20 minutes, so their cooking overlaps with the oven time.

Gravy alongside: make it according to the packet while the potatoes boil. That leaves the final minutes for mashing and serving everything hot.

What to serve with it

The mash, meatballs, tomatoes and gravy make a complete, comforting plate. If you want something fresh alongside, serve a crisp green salad or another simple vegetable.

Spoon the gravy over the meatballs and let a little run into the mash. Add the tomatoes at the side so their juices can mingle with the sauce.

Recipe notes & tips

• Use damp hands when shaping the meatballs to keep the mixture from sticking.
• Cut the potatoes into evenly sized pieces for more even cooking.
• Add the tomatoes only after the meatballs have roasted for 10 minutes.
• Use a slotted spoon to remove the celery before draining the potatoes.
• Taste the mash before adding salt, as the gravy may already be well seasoned.

Variations

• Extra herbs: stir chopped parsley into the mash with the celery leaves.
• More vegetables: serve with steamed green beans or peas.
• A touch of mustard: mix a small spoonful into the mash for a sharper flavour.
• Celeriac version: replace some of the potato with peeled, diced celeriac and boil until tender.
• Crisp finish: brown the cooked meatballs briefly under a hot grill before serving.

Common mistakes to avoid

• Overworking the mince: mixing or pressing it too much can make the meatballs dense; combine the ingredients just until mixed.
• Uneven potato pieces: larger pieces may stay firm while smaller ones break down; cut them to a similar size.
• Draining with the celery in the pan: the slices can be lost; lift them out with a slotted spoon first.
• Adding tomatoes too early: they roast for only the final 15 minutes; put them in after the meatballs have cooked for 10 minutes.
• Mashing before draining well: excess cooking water can make the mash loose; drain the potatoes thoroughly.

How to store

Cool leftovers promptly, then store the mash, meatballs and tomatoes in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of milk to the mash if it has thickened; reheat the gravy separately.

Frequently asked questions