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Cottage Pie

Cottage Pie

Mouthwatering and seasonal....

Serves 4
Prep time 10m
Cooking time 1h 40m

Ingredients

  • 600g lean beef mince
  • 2 carrots, peeled and finely diced
  • 1 white onion, peeled and finely diced
  • 400g chopped tomatoes
  • 500g Rooster potatoes
  • 250g parsnips, peeled, cored and roughly chopped
  • 300ml reduced salt beef stock
  • 1 bay leaf
  • 1 sprig of thyme
  • 50g tomato pureé
  • 1 tbsp of olive oil
  • 25g unsalted butter
  • 100ml semi-skimmed milk
  • A pinch of salt (0.25g)
  • A pinch of freshly ground black pepper (0.05g)

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Method

1. Pre-heat the oven to 190°c/gas mark 6. Heat the olive oil in a large pan, and once hot, add the onion and carrot and cook over a medium heat for 5 minutes, or until they are soft.

2. Add the mince and cook for 5-6 minutes or until it is browned. Add the chopped tomatoes, tomato pureé, beef stock, bay leaf and thyme. Reduce the heat and simmer for 30-40 minutes.

3. To make the topping, boil the potatoes and parsnips in the water until they are soft. Drain the potatoes and parsnips well and mash with the butter until smooth, stir through the milk and add a pinch of salt and pepper.

4. Spoon the meat into an oven proof dish, top with the mash and bake for 30 minutes or until golden brown on top and piping hot.

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