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.

You can watch this recipe.

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Make it a meal.

Cook

40 - 45 minutes

Skill

Easy

Serves

4

Cook

50 mins

Skill

Easy

Serves

4

Cook

1 hour 50 minutes

Skill

Easy

Serves

3

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