Cottage pie with parsnips
An easy twist on a classic cottage pie recipe. James Martin gives his topping a bit of oomph with parsnips and a dash of horseradish.
Each serving provides 780 kcal, 36g protein, 56g carbohydrates (of which 18g sugars), 43g fat (of which 21g saturates), 11g fibre and 1.5g salt.
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 560g/1¼lb beef mince
- 400g tinned tomatoes
- 290ml/10fl oz beef stock
- 1 bay leaf
- 1 sprig fresh thyme, leaves stripped
- 2 tbsp tomato purée
- salt and freshly ground black pepper
For the topping
Preheat the oven to 190C/170C Fan/Gas 5.
Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft.
Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season.
Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown.