These delicious Mini Cottage Pies with Parsnip and Potato Tops are a perfect way to add extra vegetables to your mid-week meals. The beef mince is cooked low and slow with fennel, carrots and peas, the tasty mince mixture can be made ahead of time. Spoon the savoury mince into individual ovenproof dishes. Top with Parsnip and Potato mash and sprinkle with parmesan cheese. Bake until golden.
Mini Cottage Pies with Parsnip and Potato Top Recipe
Serves 6
Ingredients:
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 and Potato Top
800g potatoes
500g parsnip
½ cup milk, hot
25g butter
¾ cup finely grated parmesan
Method:
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.
