Comforting cottage pie
Method
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Preheat the oven to 190C/375F/Gas 5.
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Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for five minutes until soft.
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Add the minced beef and cook for three minutes to brown.
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Add the tomatoes, purée, beef stock, bay leaf and thyme.
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Cover and simmer for 30 minutes. Season.
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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.
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Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Ingredients
- 1 tbsp oil
- 1 large onion chopped
- 2 medium carrots, chopped
- 560g/1¼ lb beef mince
- 400g/14oz can tomatoes
- 290ml/10fl oz beef stock
- 1 bay leaf
- fresh thyme leaves from 1 sprig
- 2 tbsp tomato purée
- salt and freshly ground black pepper
For the topping
- 750g/1½ lb potatoes, peeled and chopped
- 225g/8oz parsnips, peeled and chopped
- 2 tsp creamed horseradish
- 75g/2½oz butter
- 55ml/2fl oz milk
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Comforting cottage pie
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