Traditional cottage pie
A family favourite
Serves
4 - 6
Prep Time
15 mins
Cook Time
45 mins
Feed the family with this affordable recipe that uses beef mince and seasonal vegetables.
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ShareIngredients
500g Quality Mark beef mince
1 Tbsp olive oil
1 onion
finely chopped1 garlic clove
finely sliced2 carrots
dicedchopped tomatoes
1 cup vegetable stock
a handful of parsley
chopped120ml red wine
450g Agria potatoes
roughly chopped225g parsnip
roughly chopped25g butter
2 Tbsp milk
2 tsp prepared horseradish
Method
Preheat oven to 190°C.
Heat oil in a large pan and add onion, garlic and carrots.
Cook over a medium heat for 5–10 minutes until softened.
Add minced beef or lamb and cook for a further 5–10 minutes, stirring thoroughly to brown.
Make sure you break up any larger pieces.
Add tomatoes, stock, parsley and red wine.
Cover and simmer for 30 minutes, then season to taste with salt and pepper if required.
Remove from heat and set aside.
To make the mash, boil potatoes and parsnips in a saucepan of salted water, from cold, until soft.
(Boiling from cold makes the best mash.)
Drain and smash together with butter and milk, stirring in horseradish (or chopped thyme if you prefer).
Spoon meat into a greased ovenproof dish or separate ramekins if you would like to make individual servings.
Top meat mixture with grated Gruyère before covering with mashed potato and parsnip.
You can keep a little of the cheese for the topping if you like a cheesy top.
Sprinkle with a few cubes of butter and bake in oven for 30 minutes until golden brown.
