Spiced cottage pie with parsnip mash
Calorie controlled cooking spray
2 medium, chopped
2 medium, peeled & grated
1 stick(s), chopped finely
125 g, sliced thinly
3 clove(s), chopped
Extra lean beef mince (5% fat), raw
1 tablespoons, level
Petits Pois, boiled
Beef stock cube(s)
1 cube(s), 300ml
325 g, peeled & cut into even-sized chunks
275 g, peeled & cut into even-sized chunks
- Heat a large, nonstick, lidded saucepan over a medium heat and spray with the cooking spray. Cook the onions, covered, for 6 minutes until softened. Add the carrots, celery, mushrooms and garlic, spray again, and cook for another 5 minutes, until softened.
- Meanwhile, heat a large lidded non-stick frying pan over a medium heat, and add the mince, curry powder and tomato purée. Bring to a simmer then reduce the heat to low and cook, part-covered, for 10 minutes, stirring occasionally. Add the petits pois, stir and replace the lid, then cook for another 5 minutes until browned all over, stirring to break up any lumps of meat.
- Dissolve the stock cube in the water and pour into the pan with the vegetables. Add the mince mixture. Bring to the boil, then reduce the heat to low and simmer, part-covered, for 15 minutes, then season.
- Preheat the oven to Gas Mark 4, 180°C, fan oven 160°C. Meanwhile, place the potatoes and parsnips in a medium lidded saucepan and cover with water. Bring to the boil and simmer for 10–15 minutes until tender. Drain and return to the pan then place on the turned-off hot hob to let them dry slightly. Season and mash the potatoes and parsnips until smooth.
- Put the mince mixture into a 1.7 litre deep ovenproof dish and top with the mash – you want the top to be quite rough so that it browns nicely. Cook in the oven for 20 minutes until the top is golden.