Rich beef pie with parsnip crust

    2 hours 25 min

    My family love a good hearty cottage pie so this twist on the original recipe really gives a unique taste to a classic.

    2 people made this

    Serves: 6 

    • 6 potatoes, peeled and chopped
    • 4 parsnips, peeled and chopped
    • 1 tablespoon olive oil
    • 1 onion, peeled and chopped
    • 2 carrots, peeled and chopped
    • 750g minced beef
    • 1 tablespoon soy sauce
    • 1 tablespoon red wine vinegar
    • 1 tablespoon flour
    • 1 tin Heinz Oxtail Soup
    • 200g frozen petit pois
    • 150ml milk
    • 3 tablespoons butter
    • 3 tablespoons breadcrumbs
    • 3 tablespoons grated cheese

    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. Preheat the oven to 200 C / Gas 6. Put the parsnips and potatoes in a pan of salted water and cook until tender.
    2. Add the olive oil to another pan and cook the onions and carrots for about 5 minutes then add the mince.
    3. Season the mixture and cook until the meat has browned. Add in the soy sauce and red wine vinegar, mix and cook for another couple of minutes.
    4. Stir in the flour then add the tin of oxtail soup to make a sauce. Leave to simmer for about 35 minutes.
    5. Add in the peas and cook for a further 5 minutes before removing from the heat.
    6. Mash the potatoes and parsnips with the butter and milk. Season to taste.
    7. Pour the mince into a casserole dish and spread out evenly. Dollop the mash on top and spread out with a fork.
    8. Sprinkle the breadcrumbs and grated cheese on top and bake in the oven until the top is golden and crusty (about 30 minutes).

    Freezing tip

    Can be frozen in the casserole dish and simply baked as per step 8 when you need a quick family meal

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     -  26 Oct 2012