In a large skillet, sear the meat in the butter until it is cooked, breaking up the pieces with the back of a fork.
Add the white part of the onions, the frozen vegetables, stock, tomato paste and seasonings. Simmer 15 minutes then stir in half the marbled cheddar cheese. Transfer the mixture to a 20 cm (8 in) square baking dish. Set aside.
In a saucepan, cover the celery root and potatoes with cold salted water. Bring to a boil and cook until tender.
Preheat the oven to 180°C (350°F).
Drain the water from the celery root and potatoes and return the pan to the heat to evaporate excess moisture. Pass the vegetables through a food mill or ricer and add the milk. Season with salt and pepper to taste. Stir in the remaining cheese and spread the mixture over the meat.
Bake about 30 minutes or until the meat is bubbling up around the potato topping. Sprinkle with the green parts of the onions.
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