Parsnip & Pea Cottage Bake

A minced meat and pea filling beneath parsnip mash and cheese.

Cooking time ≈ 1 h 15 min

Estimated nutrition · Per serving
≈ 450 kcal · Protein 24 g · Carbs 31 g · Fat 27 g

Ingredients

• 400 g minced meat (beef or mixed)
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 120–150 g green peas (fresh or frozen)
• 1–2 tbsp tomato paste
• 1 tsp Worcestershire sauce or soy sauce
• pinch thyme or rosemary
• salt and black pepper
• 1 tbsp olive oil
• 500 g parsnips
• 30–40 g butter
• 50–70 ml cream
• pinch nutmeg
• Parmesan or Gruyere cheese
• chives

Method

1. Boil parsnips for 15–20 minutes until soft. Peel and grate, then mix with butter, cream, salt, pepper and nutmeg.
2. Soften onion in oil, add garlic and brown the minced meat.
3. Stir in tomato paste, Worcestershire or soy sauce, herbs and seasoning. Add peas and cook for 2–3 minutes.
4. Spread the filling in a baking dish, cover with parsnip mash and grate cheese over the top.
5. Bake at 180°C / 350°F for 35–40 minutes. Rest for 5–10 minutes before serving.