English Cottage Pie With Cheddar and Parsnip Mash

I made this last night and it went down a treat! The parsnips were a great addition, as well as giving an extra vegetable to your kiddies instead of just potatoes. My daughters cleaned their plates and have asked for it again tonight. I made the mince mixture in advance which cut down cooking time in the evening. You can make it even more nutritious by adding some more diced vegetables. From Delicious magazine

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, finely chopped
• 1  large carrot, diced
• 500  g beef mince
• 1  tablespoon tomato puree
• 300  ml  beef stock, hot
• 1 1⁄2 tablespoons Worcestershire sauce
• 3 -5  fresh thyme leaves

• FOR THE CHEDDAR PARSNIP MASH

• 350  g floury potatoes
• 350  g parsnips
• 3  tablespoons 1% low-fat milk
• 1⁄4 teaspoon  freshly grated nutmeg
• 50  g  mature cheddar cheese, grated

Directions

1. Preheat the oven to 180ºC/fan160ºC/gas 4.
2. Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
3. Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
4. Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
5. For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
6. Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
7. Bake for 25 minutes, until the mash is golden and crisp in places.