Recipe: Curried Cottage Pie With Spiced Parsnip Mash

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Cottage pie is a real family favourite but if you're looking for something familiar with a tasty twist, try our curried version with a lightly spiced parsnip mash.

Ingredients

2 tbsp curry powder
300 ml beef stock
1 splash Worcestershire sauce
2 large baking potatoes
3 parsnips
1 glug milk
1 tsp cumin seeds
1 onion
1 clove garlic
1 carrot
2 sticks celery
2 bay leaves
1 shot oil
1 bunch fresh thyme
400 g beef mince
1 tbsp plain flour
1 squeeze tomato puree

Step 1

Prep And Fry The Veg

Peel and finely chop the onion, garlic, carrot and celery before frying in a deep pan with a shot of oil with the bay leaves.

Step 2

Add The Beef

Strip the leaves from the thyme and add to the pan with the raw beef mince. Cook until the mince is browned. Stir in the flour, tomato puree and curry powder.

Step 3

Add The Liquid

Add the stock and Worcestershire sauce, bring to a simmer and allow to bubble gently for an hour.

Step 4

Preheat The Oven

Preheat the oven to 200°C.

Step 5

Boil The Pots And Parsnips

Peel and cut the potatoes into chunks and do the same with the parsnips, remembering to core them if the centres are very woody. Submerge both in a pan of cold salted water and bring to the boil.