Cottage Pie with Cheesy Mash

Ingredients

• Parsnips

  Raw

  680g

• Russet potatoes

  Flesh and skin, baked

  225g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Carrots

  Raw

  1 large or 72g

• Thyme

  Fresh

  2 tbsp or 5g

• Cheddar cheese

  3 oz or 85g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Worcestershire sauce

  2 tbsp or 34g

• Tomato puree

  Canned, without salt added

  16 tbsp or 250g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  45 dash or 18g

• Pepper

  Spices, black

  64 dash or 6g

Directions

1. Assemble, prepare, and measure ingredients. Peel and roughly chop parsnips (or celeriac) Peel and roughly chop potatoes. Dice onion. Dice carrots. Pick the leaves from stalks and discard stalks. Grate cheese. Lightly grease an 8 cup casserole dish with a little butter or olive oil.
2. Bring a medium saucepan of salted water to a boil over medium-high heat, add parsnips (or celeriac) and potatoes, and cook for 15 minutes or until fork-tender. Drain and set aside to dry in colander for 10 minutes.
3. Heat olive oil in a skillet and brown beef thoroughly for 5-7 minutes. Season with salt and pepper. Add onion, carrot, and about 2 teaspoons of thyme leaves. Cook, stirring occasionally for another 5 minutes or until onions are translucent and carrots are tender-crisp. Stir in beef stock Worcestershire sauce, and tomato puree. Lower heat slightly to simmer for 15 minutes.
4. In a mixing bowl, mash parsnips (or celeriac) and potatoes with cream (or milk) and butter. Mix in half the grated cheese.
5. Preheat oven to 350F/180C Pour beef and vegetables into prepared casserole dish, bread mash evenly over top, and sprinkle with remaining cheese. Bake uncovered for 30 minutes or until cheese is nicely browned. Remove from oven and let rest for 10 minutes. Serve in individual bowls.

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