English Cottage Pie With Cheddar And Parsnip Mash

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 large carrot, diced
• 500 g beef mince
• 1 tablespoon tomato puree
• 300 ml beef stock, hot
• 1 1/2 tablespoons worcestershire sauce
• 3 -5 fresh thyme leaves
• 350 g floury potatoes
• 350 g parsnips
• 3 tablespoons 1% low-fat milk
• 1/4 teaspoon freshly grated nutmeg
• 50 g mature cheddar cheese, grated

Recipe

• 1 preheat the oven to 180ºc/fan160ºc/gas 4.
• 2 heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
• 3 add the mince, turning the heat up and cook for 5 minutes until it is completely browned; add the tomato puree, stir for 1 minute and add the beef stock, worcestershire sauce and thyme.
• 4 bring it to the boil, cover and simmer for 20 minutes; uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; check the seasoning and then spoon into a 2 litre ovenproof dish.
• 5 for the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; bring to the boil and simmer for 15 minutes or until tender; drain and return to the pan for 30 seconds to get rid of any excess moisture; mash with the milk and nutmeg, season and set aside.
• 6 spoon the mash onto the mince; rough it up with a fork and sprinkle with the cheese.
• 7 bake for 25 minutes, until the mash is golden and crisp in places.