Cottage Pie with Root Mash
This recipe features in these meal plans: Classics with a Twist, Lower Calorie Suppers 1.
A classic cottage pie with a beef and mushroom filling topped with potato, parsnip and carrot mash.
Ingredients
- 500g of minced beef
- 1 large baking potato (approx 470g), peeled and diced
- 2 medium carrots (approx 125g each), peeled and diced
- 1 large parsnip (approx 445g), peeled and diced
- 400g of tinned chopped tomatoes
- 8 closed cup mushrooms, sliced
- 1 medium onion (approx 185g), chopped
- 8 tbsp milk
- 1 large garlic clove, finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 300ml beef stock
- 2 tbsp margarine/butter
- 2 tsp dried oregano
- Serves: 4
- Course: Main Course
- Preparation time: 10 mins
- Cooking time: 60 mins
- Oven temp: 200c
- Price per person: £1.58
- Store cupboard: Typical
- Calories per serving: 601
- 5-a-day per serving: 2.4
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Method
- Preheat the oven. Heat 1 tbsp oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the mushrooms and cook for 3-4 minutes, or until tender.
- In a separate saucepan, heat 1 tbsp oil and cook the beef for 5 minutes, or until browned. Add the chopped tomatoes, tomato puree, oregano, Worcestershire sauce and stock. Stir in the onion and mushroom mixture. Simmer for 15 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper.
- Meanwhile, for the mash, cook the parsnip, potato and carrot in lightly salted boiling water for 8 minutes, or until tender. Drain and mash with the margarine/butter and milk until smooth. Season generously with salt and pepper.
- Transfer the beef mixture into an ovenproof dish and spoon the mash evenly over the top. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Bake in the oven for 30 minutes, or until the mash is golden. Serve immediately.
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