Name: Cottage pie
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 1kg (about 8) parsnips, roughly chopped; 40g butter; 1 cup skim milk; Sea-salt flakes and freshly ground black pepper, to season; 1 Tbsp extra virgin olive oil; 1 brown onion, finely chopped; 1 carrot, coarsely grated; 1 small red capsicum, finely diced; 2 cloves garlic, crushed; 500g beef mince; 1 tsp Italian dried herbs; 400g can diced tomatoes; 1 cup salt-reduced beef stock; 1 zucchini, coarsely grated; 1/3 cup finely grated parmesan

Cottage pie

Bring a little country into your kitchen with this tasty twist on a classic.

Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

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Parsnips are a classic winter vegetable and they have a starring role in this filling meal.

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Ingredients

1kg (about 8) parsnips, roughly chopped

40g butter

1 cup skim milk

Sea-salt flakes and freshly ground black pepper, to season

1 Tbsp extra virgin olive oil

1 brown onion, finely chopped

1 carrot, coarsely grated

1 small red capsicum, finely diced

2 cloves garlic, crushed

500g beef mince

1 tsp Italian dried herbs

400g can diced tomatoes

1 cup salt-reduced beef stock

1 zucchini, coarsely grated

1/3 cup finely grated parmesan

Method

Put parsnips in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat and simmer for 20 minutes or until tender. Drain and transfer to a large bowl. Add butter and milk. Mash until smooth. Season, cover with plastic wrap and set aside.

Preheat oven to 200°C. Heat oil in a large frying pan over a medium heat. Add onion, carrot, capsicum and garlic and cook, stirring, for 10 minutes or until tender. Add mince and cook, breaking it up with a flat-bottomed wooden spoon, for 8 minutes or until browned.