Cottage Pie with Parsnip Mash

Finally the sun is shinning and we are getting the much needed spring weather that we have so needed. I have been desperate to get cracking on my neglected gardening. This weekend I pretty much stayed covered in dirt and loved every minute of it. I just finished putting in broccoli, curly kale, beets, cauliflower, french beans, peas, 3 types of tomatoes and peppers. So far my tomatillo, courgette (zucchini) and squash seedlings haven’t sprouted like but I am hoping this weather will help encourage them.

Do you do much gardening? I remember for years thinking I had a black thumb because I just seemed to kill everything I tried to grow. But I know understand that I just didn’t know what I was doing. Learning more about growing and taking care of plants has shown me that I can do it. And I love it so much. I would spend every day out in my garden if I could. Feeling the warmth of the sun on my back and my hands in the soil is so therapeutic.

The one thing that I struggle growing are parsnips and carrots. My soil is very rocky and things like carrots and parsnips really do better in less rocky conditions. I made an attempt last year but I have decided to hold off on trying again until I can either build an above ground garden with soil without rocks or we finally sift out some of the rocks. So until then when I want to enjoy amazing dishes like this cottage pie with parsnip mash I am going to have to sick to the parsnips I get from the market.

If you do garden what is the one thing that you struggle to grow in your garden?

Cottage Pie with Parsnip Mash

250g (1/2 lb) lean minced beef
2 onions, chopped
2 garlic, minced
4 carrots (about 450g/1lb), peeled and coarsely grated
2 Tbsp Worcestershire sauce
2 Tbsp tomato purée
2 beef stock, cubes dissolved in 425ml/ 3/4 pint boiling water
1 tsp cornflour
350g (3/4 lb) potatoes peeled and cubed
350g (3/4 lb) parsnips, peeled and chopped
2-3 Tbsp skimmed milk
Recipe adapted from BBC Good Food


Preheat the oven to 200C (400 F). Cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash add just enough milk to make creamy, so you may not have to use the full amount. Season to taste with salt and pepper.

Dry fry the mince (without adding any oil) in a non-stick frying pan until evenly brown and crumbly.

Add the onions, garlic and carrots and cook over a high heat for 5 minutes, stirring well.

Add the Worcestershire sauce and tomato purée and pour in the stock. Bring the mixture to a boil, stirring until well mixed. Cover and simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Mix the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.

Tip the meat mixture into a 1.4 litre baking dish.

Spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve warm.

Cottage Pie with Parsnip Mash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 250g (1/2 lb) lean minced beef
  • 2 onions, chopped
  • 2 garlic, minced
  • 4 carrots (about 450g/1lb), peeled and coarsely grated
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp tomato purée
  • 2 beef stock, cubes dissolved in 425ml/ ¾ pint boiling water
  • 1 tsp cornflour
  • 350g (3/4 lb) potatoes peeled and cubed
  • 350g (3/4 lb) parsnips, peeled and chopped
  • 2-3 Tbsp skimmed milk
Instructions
  1. Preheat the oven to 200C (400 F). Cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash add just enough milk to make creamy, so you may not have to use the full amount. Season to taste with salt and pepper.
  2. Dry fry the mince (without adding any oil) in a non-stick frying pan until evenly brown and crumbly.
  3. Add the onions, garlic and carrots and cook over a high heat for 5 minutes, stirring well.
  4. Add the Worcestershire sauce and tomato purée and pour in the stock. Bring the mixture to a boil, stirring until well mixed. Cover and simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Mix the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
  5. Tip the meat mixture into a 1.4 litre baking dish.
  6. Spoon the mash on top and rough up the surface with a fork.
  7. Bake for 30 minutes or until the potato topping is lightly golden. Serve warm.

 

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4 Responses to Cottage Pie with Parsnip Mash

  1. I cna’t grow anything! And my son got all excited about the idea of planting some seeds this year. So we went out and spent too much money on containers, seeds and dirt. We planted and have been taking pictures and posting observations in a scrapbook. All fun. But then the carrot plants died. Now the pea plants are dying. I feel like a failure and J is ever-so-sad. At least he has gotten to eat one cherry tomato. And the watermelon plants and the lettuce looks healthy.

    Love parsnips, btw. Never had them mashed before though. Must try it!!!

  2. Carole says:

    Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about parsnip and pumpkin? This is the link . I do hope to see you there. Cheers

  3. Carole says:

    Laura, thanks for popping over and adding to what is now a fantastic collection of dishes. I hope to see you again soon. Cheers

  4. Heide M. says:

    Sounds interesting, I’ll have to try this recipe.

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