Cottage pie with mashed swede and roast parsnip topping recipe
Cottage Pie with Mashed Swede and Roast Parsnip Topping recipe
|250 g||lean minced steak|
|3 tbsp||tomato puree|
|3 dash(es)||Worcester sauce|
|2||beef stock cubes|
|1 pack(s)||Aunt Bessies roasted parsnips|
|1 tbsp||olive oil|
Peel and chop the swede into small cubes. Place in a pan of boiling water lightly salted, cook for 20 minutes or until tender, drain, mash and put to one side.
Finely chop the onion and fry gently for 4 minutes, add and brown the mince, then add the tomato purée, Worcester sauce, stock cubes and 100ml of water and cook for a further 10 minutes.
Put the mince mixture in a shallow oven dish and spoon over the mashed swede. Place a single layer of the parsnips over the mash and then bake in a preheated oven at 200°C for 40 minutes or until the parsnips are golden.
ca. 20 min
ca. 55 min
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