Parsnip and Cantal Cottage Pie

You’ll Need:

450 g of beef mince
1 x large carrot diced
1 x large onion
1 x clove of garlic
1 x tbsp of dry mixed herbs
1 x glass of red wine
1 x pint of water or good beef stock
Salt and pepper

4 x large potatoes
2 x large parsnips
1 x clove of garlic
15cl of milk
100g butter
200g grated Cantal

How to:


In a hot olive oiled pan, fry an break up the meat with a pinch of salt; once coloured, add the diced carrot and chopped onion and the crushed clove of garlic. Stir until you get a sweated effect; sprinkle the herbs and the dash of red wine. Let it simmer and stir for 5 minutes before adding the stock or water. Let it gently simmer for an hour.


Peel and chop the spuds and parsnip in even pieces. The garlic peeled and whole.
Place in pan of salted water and bring to the boil, but hey, gently!
It’s cooked? Drain and put back on the heat for two minutes.
Add the butter, milk, and 200g of grated Cantal
In a buttered oven dish, place the “mince” first then, with a spatula, gently place the mash on top. Grate a bit more Cantal on top and bake at 180c for 20-25 minutes. Enjoy with fresh leaves with a simple lemon and olive oil dressing.