Roast Beef, Cheese and Celeriac Crustless Pie


  • 250g leftover roast beef, minced
  • 1 zucchini, grated
  • 2 radishes or 1 small onion, grated
  • 3/4 cup celeriac, grated
  • 100g Manchego cheese, grated
  • 100g Parmigiano cheese, grated


  1. In a bowl, mix through the grated vegetables with the mince.
  2. Place in pie dish big enough to hold ingredients.
  3. Top with the manchego cheese, then the parmigiano cheese.
  4. Bake in oven for 30 mins at 180C
  5. Change over to grill (high) and cook for another 10 mins to brown the cheese top.
  6. Let stand for 10 mins then serve.


  1. The first time I did this, I had some Truffle Manchego cheese that I wanted to use up as I don't like truffles that much. It added a really nice flavour. If you can get a semi-hard cheese with truffles in it great!

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This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

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