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Mini Cottage Pies with Parsnip & Potato Top

This quick and easy dish is the perfect way to add warmth to your mid-week meals.

Mini Cottage Pies with Parsnip & Potato Top

Serves 6

2 tbsp olive oil
1 onion, finely chopped
200g fennel, trimmed and finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, crushed
1½ tbsp fresh thyme leaves
750g premium beef mince
6 anchovies, finely chopped
2 tbsp plain flour
½ cup tomato paste
1 cup good-quality red wine
1½ cups beef stock
1 tbsp Worcestershire sauce
2 fresh bay leaves
1 cup peas

Parsnip & Potato

800g potatoes
500g parsnip
½ cup milk, hot
25g butter
¾ cup finely grated parmesan

Heat oil in a large heavy-based saucepan over a medium heat. Add the onion, fennel, carrot, garlic and thyme. Cook for 10 minutes.

Increase heat to high. Add the mince. Cook, breaking up with a fork, for 5 minutes. Stir in anchovies until melted. Add flour and tomato paste. Cook, stirring for 2 minutes. Pour in wine and reduce by half. Add stock, sauce and bay leaves. Bring to the boil. Reduce heat and simmer, partially covered for 45 minutes to 1 hour, or until rich and thickened.

Remove from heat. Stir in peas.

Preheat fan oven to 200˚C.

To make mash, peel and chop potato and parsnip, then boil in water until tender. Drain. Return to pan and cook, stirring for 2 minutes or until dried out. Add milk, butter and ½ cup parmesan. Mash until smooth. Season.

Spoon mince into 6 x 1½ cup capacity ovenproof dishes. Top with mash and sprinkle with remaining cheese. Bake for 25 minutes or until golden.

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