Cottage Pie With Parsnip Mash

Ingredients 2 tbsp rapeseed oil 1 large onion, finely diced 2 medium carrots, peeled and finely diced 500 g beef mince 4 tbsp tomato purée 1/2 tsp chilli flakes 2 tsp cumin 4 large ripe tomatoes, peeled, de-seeded and finely chopped 150 ml red wine Sea salt and freshly ground black pepper 900 g Kin Edward potatoes, peeled 200 g parsnips, peeled 2 tbsp milk 40 g butter, cut into cubes 4 bay leaves

Method Preheat the oven to 220C/430F/gas mark 7. Divide the beef sauce between the pie dishes and top with mash. Make wave shapes in the mash with the back of a spoon or fluff up with a fork, press a bay leaf on to each pie and add knobs of the remaining butter. Bake for 15 minutes, until hot and golden.Recipe, Linda Tubby Heat the oil in a saucepan on a medium heat and fry the onion and carrot for four minutes, until just turning golden. Add the beef mince and stir-fry on a high heat for about five minutes, until sealed and dry. Add the purée, chilli and cumin, and stir well. Add the chopped tomatoes, red wine and 250ml water, season and simmer on a medium low heat for 40 minutes, until thick and rich in flavour. Cut the potatoes and parsnips into chunks and put in a large pan, cover with boiling water, add salt and boil for 20 minutes, until soft. Drain and mash. Mix in the milk and half the butter. Allow to cool for around 20 minutes before assembling.

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