Parsnip and Potato-topped Mini Cottage Pies
Over a year ago
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Ingredients
- 1 tbsp olive oil
- 1 onion. finely chopped
- 1 carrot. finely chopped
- 1 garlic clove. crushed
- 500g (1lb 2oz) lean minced beef
- 2 tsp plain flour
- 1 tbsp tomato purée
- 300ml (10fl oz) beef stock
- 2 tbsp fresh parsley. chopped
- 1 tbsp brown sauce
- 400g (14oz) potatoes. peeled and cut into chunks
- 400g (14oz) parsnips. peeled and cut into large chunks
- 50g (11¾oz) butter
- Salt and freshly ground black pepper
Accompaniment
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Method
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1
Heat the oil in a medium saucepan and add the onion and carrot. Cook for 2-3 minutes, until softened, then add the garlic and cook for a further minute.
Tip the mince into the pan and cook over a high heat until browned, stirring often.
Sprinkle over the flour, then stir in the tomato purée and the stock. Season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for 30 minutes.
Stir in the parsley and brown sauce.
Cook the potatoes and parsnips in boiling salted water for 15 minutes, until tender.
Drain well, then mash with the butter. Divide the mince mixture between 4 x 300ml (10fl oz) baking dishes.
Top with the potato and parsnip mash, and bake for 20-30 minutes, until golden. Serve with fresh young peas.
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