Carrot & Parsnip Cottage Pie

A different twist on a traditional dish

What you need

Ingredients:

2x Mash Direct Carrot & Parsnip
500g minced beef (extra lean)
1x garlic clove, crushed
1x large onion, chopped
2x carrots, diced
2x tbsp plain flour (gluten free if required)
500ml beef stock
1 tbsp Worcestershire sauce
1 tbsp tomato puree
Salt & black pepper to taste

Recipe method

-Heat a large non-stick frying pan and add the mince. Fry for 6 minutes, stirring occasionally, until browned.

Add the garlic, onion and carrots and cook for a further 2 minutes.

Stir in the flour (to thicken) and cook for 1 minute.

Add the stock to the pan, whilst stirring, then add the Worcestershire sauce and tomato puree. Season with black pepper.

Bring to the boil and simmer for 10-15minutes, removing the lid for the final 5 minutes to thicken sauce.

Spoon the mince into a large shallow dish, then top with the Carrot and Parsnip mash, smoothing the surface.

Place under a preheated grill for 4-5 minutes or until the top is golden brown.

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