Home » Beef Recipes » Cottage Pie with roasted root mash
Cottage Pie with roasted root mash
Serves: 0
Cook: 32 mins
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Equipment
- Saucepan
- peeler
- measuring jug
- measuring spoons
- Scales
- Silicon spoon
- Earthenware
- Dish
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Ingredients
- 500 g Northern Ireland Farm Quality Assured minced beef
- 1 Onion
- 400 ml Passata
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato puree
- 2 Reduced salt stock cubes
- Freshly milled salt and pepper
- 100 g Frozen peas
For the topping:
- 1 Small turnip
- 3 Carrots
- 3 Parsnips
- 100 g Low fat cheddar cheese
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Method
- Peel and finely dice the onion
- Heat a frying pan to
- Dry fry the mince in a large frying pan for 3-4 minutes until browned.
- Add the onions and fry for 10-12 minutes, stirring continually.
- Crumble the stock cubes by hand
- Pour in passata, Worcestershire sauce, tomato puree and crumbled stock cubes.
- Reduce the temperature and simmer for 10 minutes.
- Stir in frozen peas
- Simmer for one minute before transferring the mixture to an earthenware dish.
For the topping
- Peel and cube the turnip
- Peel and chop the carrots into large chunks
- Peel and chop the parsnips into large chunks
- Bring a large saucepan of water to the boil
- Add all turnip, carrots and parsnips to the saucepan.
- Bring the saucepan back to the boil, then reduce the temperature and simmer for 20 minutes until tender.
- Drain and use a potato masher to mash the vegetables.
- Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4
- Spread the mashed vegetables over the meat.
- Grate the cheddar cheese
- Sprinkle cheddar cheese over the top and grill for 20 minutes.
- Serve with steamed seasonal vegetables.
