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Ingredients
| 2 tbsp tbsp | Sunflower Oil Sunflower Oil | |
| Onions
Onion (1 large, finely chopped) | ||
| 250 g g | Lardon Lardon | |
| 1 kg kg | Beef Mince Beef Mince | |
| 2 tbsp tbsp | Tomato Ketchup Tomato Ketchup | |
| 3 tbsp tbsp | Steakhouse Marinade Steakhouse Marinade | |
| Potato
Potato (10 medium, peeled and halved) | ||
| 4 pieces piece | Parsnip
Parsnip (peeled and cut into chunks) | |
| 200 g g | Cheddar Cheddar | |
| 1 splashes splash | Milk Milk | |
| 1 tbsp tbsp | Butter Butter | |
| Salt Salt |
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+ Create new shopping listCottage Pie with Parsnip and Melted Cheddar Mash
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Method
- Put the onion and bacon into the pot with the sunflower oil and cook slowly for 15 minutes with a lid on the pot, stirring every now and then.
- Turn up the heat and start to colour the onions and bacon with the lid off for a further 5 minutes until they start to brown, the bottom of the pot will colour as well but that’s ok
- Add the steak mince and break up , cook for 5 minutes
- Meanwhile put the potatoes and parsnips on the boil
- Add the steak marinade and ketchup to the mince and cook for a further 15 minutes, season and set aside
- When the potatoes and parsnips are cooked, drain, add the milk, butter, salt and pepper and mash until you get the texture you like.
- Place the meat into a baking dish or divide between 2 dishes if freezing, top with the mash and then the cheese. (it’s at this point that the dish is ready for freezing)
- Bake in an 180c oven for 20 minutes until golden and bubbling
Chefs tip:
If cooking from frozen, remove the dish from the freezer and allow defrosting overnight in the fridge, then cook as above.
