Tasty Cottage Pie With Parsnip Mash Recipes

ENGLISH COTTAGE PIE WITH CHEDDAR AND PARSNIP MASH

English Cottage Pie With Cheddar and Parsnip Mash image

I made this last night and it went down a treat! The parsnips were a great addition, as well as giving an extra vegetable to your kiddies instead of just potatoes. My daughters cleaned their plates and have asked for it again tonight. I made the mince mixture in advance which cut down cooking time in the evening. You can make it even more nutritious by adding some more diced vegetables. From Delicious magazine

Provided by HappyBunny

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
1 large carrot, diced
500 g beef mince
1 tablespoon tomato puree
300 ml beef stock, hot
1 1/2 tablespoons Worcestershire sauce
3 -5 fresh thyme leaves
350 g floury potatoes
350 g parsnips
3 tablespoons 1% low-fat milk
1/4 teaspoon freshly grated nutmeg
50 g mature cheddar cheese, grated

Steps:

Preheat the oven to 180ºC/fan160ºC/gas 4.
Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
Bake for 25 minutes, until the mash is golden and crisp in places.

Nutrition Facts : Calories 589.6, Fat 36.7, SaturatedFat 13.4, Cholesterol 102.5, Sodium 549.2, Carbohydrate 36.2, Fiber 7.5, Sugar 8.7, Protein 28.9

TASTY COTTAGE PIE WITH PARSNIP MASH

Tasty cottage pie with parsnip mash image

A classic reborn; a low-fat beef mince pie with a parsnip topping

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 1h45m

Number Of Ingredients 11

Ingredients

250g packet lean minced beef (12% fat)
2 onions , chopped
4 carrots (about 450g/1lb), peeled and coarsely grated
2 tbsp Worcestershire sauce
2 tbsp tomato purée
2 beef stock , cubes dissolved in 425ml/¾pint boiling water
1 tsp cornflour
900g potato , peeled and cubed
3 parsnips , peeled, cored and chopped
2-4 tbsp skimmed milk
steamed broccoli or Savoy cabbage to serve

Steps:

Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof 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 with steamed broccoli or Savoy cabbage.

Nutrition Facts : Calories 380 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.25 milligram of sodium

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