Cheddar-Infused Cottage Pie with Creamy Parsnip and Potato Mash
This hearty Cheddar-Infused Cottage Pie is a twist on the traditional recipe, incorporating creamy mashed parsnips and potatoes topped with a delicious blend of mature cheddar cheese. Packed with flavor and nutrition, it's a comforting dinner your family will love. The addition of parsnips not only enhances the vegetable content but also gives a sweet, earthy flavor that balances perfectly with the savory beef filling. Prepare the meat mixture in advance to save time during busy weeknights, making it a perfect dish for families. With the delightful combination of ingredients and the promise of clean plates, this recipe is sure to be a favorite at your dinner table!
4
Servings
N/A
Calories
13
Ingredients
Ingredients
vegetable oil
2 tablespoons (none)
onion
1 (finely chopped)
carrot
1 large (diced)
beef mince
500 g (none)
tomato puree
1 tablespoon (none)
beef stock
300 ml (hot)
Worcestershire sauce
1 1/2 tablespoons (none)
fresh thyme leaves
3-5 (none)
floury potatoes
350 g (peeled and chopped)
parsnips
350 g (peeled and chopped)
1% low-fat milk
3 tablespoons (none)
freshly grated nutmeg
1/4 teaspoon (none)
mature cheddar cheese
50 g (grated)
Instructions
1
Preheat the oven to 180°C / fan 160°C / gas mark 4.
2
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and diced carrot, cooking for about 5 minutes until softened.
3
Increase the heat and add the beef mince, browning it completely for around 5 minutes. Stir in the tomato puree and cook for an additional minute.
4
Pour in the hot beef stock and Worcestershire sauce, then add the fresh thyme leaves. Bring this mixture to a boil, cover, and let it simmer for 20 minutes.
5
After 20 minutes, remove the lid and cook for another 5 to 10 minutes, allowing most of the liquid to absorb. Taste the mixture and adjust the seasoning if necessary before transferring it to a 2-liter ovenproof dish.
6
Prepare the mash by peeling and chopping the potatoes and parsnips into medium-sized pieces. Place them in a large pot filled with cold salted water. Bring it to a boil and then reduce the heat, allowing it to simmer for 15 minutes or until the vegetables are tender.
7
Drain the potatoes and parsnips and return them to the pot for 30 seconds to evaporate any excess moisture. Mash them together with the low-fat milk, grated nutmeg, and seasoning until smooth and creamy.
8
Spread the creamy mash over the beef mixture, using a fork to create texture on the surface. Sprinkle the grated mature cheddar cheese generously on top.
9
Place the dish in the preheated oven and bake for 25 minutes or until the mash is golden brown and crispy in places. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Cottage Pie?
The recipe uses 500 g of beef mince as the primary protein.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
What is the recommended oven temperature?
Preheat your oven to 180°C, or 160°C for fan ovens, or gas mark 4.
What makes the mash topping unique?
The mash is a blend of equal parts potatoes and parsnips (350g each), creating a sweet and earthy flavor.
What type of cheese is used for the topping?
The pie is topped with 50 g of grated mature cheddar cheese.
How long does the Cottage Pie bake in the oven?
The dish should be baked for 25 minutes until the topping is golden brown and crispy.
What size oven dish is required?
You will need a 2-liter ovenproof dish to assemble the pie.
Which vegetables are included in the beef filling?
The filling includes one finely chopped onion and one large diced carrot.
What liquids are used to make the savory sauce?
The sauce is made using 300 ml of hot beef stock and 1 1/2 tablespoons of Worcestershire sauce.
How do you prepare the potato and parsnip mash?
Peel and chop 350g of each, boil for 15 minutes, drain, and mash with low-fat milk and nutmeg.
What seasoning is added to the mash besides salt?
The recipe calls for 1/4 teaspoon of freshly grated nutmeg for added warmth and flavor.
How long should the beef mixture simmer?
Simmer covered for 20 minutes, then uncovered for another 5 to 10 minutes to reduce the liquid.
What herbs are featured in this recipe?
The recipe uses 3 to 5 fresh thyme leaves added during the simmering process.
What is the role of the tomato puree?
One tablespoon of tomato puree is cooked with the beef to deepen the color and flavor of the sauce.
Can I prepare the meat mixture in advance?
Yes, preparing the meat mixture ahead of time can save you time on busy weeknights.
What type of potatoes are recommended?
The recipe suggests using 350 g of floury potatoes for the best mashing texture.
How much oil is needed for sautéing?
You will need 2 tablespoons of vegetable oil to cook the onions and carrots.
How do you ensure the mash isn't watery?
After draining, return the cooked vegetables to the pot for 30 seconds to evaporate excess moisture.
What type of milk is used for the creamy topping?
The recipe uses 3 tablespoons of 1% low-fat milk.
How do you finish the top of the pie before baking?
Spread the mash over the beef and use a fork to create texture on the surface before adding cheese.
How long should you brown the beef mince?
The beef mince should be browned completely for around 5 minutes over increased heat.
Is the beef stock added hot or cold?
The recipe specifically calls for 300 ml of hot beef stock.
How long do you cook the onions and carrots?
Sauté them for approximately 5 minutes until they have softened.
What is the weight of the parsnips used?
The recipe requires 350 g of parsnips, peeled and chopped.
What is the weight of the beef mince?
You will need exactly 500 g of beef mince for the filling.
Why are parsnips added to this recipe?
Parsnips are added to enhance the vegetable content and provide a sweet balance to the savory beef.
What is the amount of Worcestershire sauce?
The recipe uses 1 1/2 tablespoons of Worcestershire sauce.
How much mature cheddar is required?
The topping requires 50 g of grated mature cheddar cheese.
What is the total cooking time for the vegetables used in the mash?
The potatoes and parsnips should simmer for about 15 minutes until tender.
Should the beef mixture be seasoned?
Yes, you should taste the meat mixture after simmering and adjust the seasoning before transferring it to the baking dish.