Comforting Cottage Pie

A lovely classic dish with a twist – parsnips and a dash of horseradish give oomph to the topping. 

Difficulty and servings

Easy
Serves 4

Preparation and cooking times

Prep 30 mins
Cook 1-2 hours

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 puree
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

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes to brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
6. 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.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.