Cottage Pie with roasted root mash

  • 30 mins
  • Oven temp 180C/350F/ gas4

Ingredients

500g Northern Ireland Farm Quality Assured minced beef
1 onion
400ml passata
2 tablespoons Worcestershire sauce
2 tablespoons tomato puree
2 reduced salt stock cubes
Freshly milled salt and pepper
100g frozen peas

For the topping

1 small turnip
3 carrots
3 parsnips
100g low fat cheddar cheese

Equipment

Saucepan, peeler, measuring jug, measuring spoons, scales, silicon spoon, earthenware dish

Method

Method

1. Peel and finely dice the onion       

2. Heat a frying pan to

3.Dry fry the mince in a large frying pan for 3-4 minutes until browned.

4.Add the onions and fry for 10-12 minutes, stirring continually.

5.Crumble the stock cubes by hand

6. Pour in passata, Worcestershire sauce, tomato puree and crumbled stock cubes.

7.Reduce the temperature and simmer for 10 minutes.

8. Stir in frozen peas

9. Simmer for one minute before transferring the mixture to an earthenware dish.

For the topping

1.     Peel and cube the turnip

2.     Peel and chop the carrots into large chunks

3.     Peel and chop the parsnips into large chunks]

4.     Bring a large saucepan of water to the boil

5.     Add all turnip, carrots and parsnips to the saucepan.

6.     Bring the saucepan back to the boil, then reduce the temperature and simmer for 20 minutes until tender.

7.      Drain and use a potato masher to mash the vegetables.

8.      Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4

9.      Spread the mashed vegetables over the meat.

10.     Grate the cheddar cheese

11.     Sprinkle cheddar cheese over the top and grill for 20 minutes.

12.     Serve with steamed seasonal vegetables.

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