Prep Time: 30 mins
Cooking Time: 1 hour 30 mins
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, diced
2 celery sticks, diced
500 g minced beef
2 tbsp plain flour
2 tsp tomato purée
2 sprigs thyme
1 bay leaf
500 ml beef stock
1 tbsp Worcestershire sauce
1 x 210 g tin chopped tomatoes
200 g chestnut mushrooms, quartered
25 g porcini mushrooms, soaked in 150 ml boiling water
For the mash:
500 g parsnips, cut into chunks
500 g potatoes, cut into chunks
150 ml milk
25 g unsalted butter
A little fresh nutmeg, grated
2 tbsp breadcrumbs mixed with 2 tbsp grated Cheddar
You will need:
1 x 2-litre deep, ovenproof baking dish or 4 individual pie dishes.
Heat the oil and add the onion, garlic, carrots and celery. Cook on a low heat for 10 to 15 minutes. Add the beef, turn the heat up and cook until the mince is well browned.
Add the flour and tomato purée, stir well. Add the herbs, stock, Worcestershire sauce, tomatoes, chestnut mushrooms, and porcinis and soaking water. Season. Leave to cook on a very gentle heat for 45 minutes to 1 hour.
To prepare the mash, steam the parsnips and potatoes for 20 minutes or until soft. Mash well. Heat the milk and butter; add to the veg. Season well and add the nutmeg.
Preheat the oven to 180°C, 160°C fan, gas 4. Place the filling in the base of the dish and cover with the mash. Sprinkle over the cheese and breadcrumbs mix, and bake on the centre shelf of the oven for 30 minutes or until browned and bubbling.
ALSO SEE: Little cottage pies with cheesy mash
Written by Caxton Magazine Staff.
Feature image: Getty