Deconstructed cottage pie with mashed parsnip

    25 min

    I made this deconstructed cottage pie when I only had a few minutes to whip up dinner and discovered that I had no potatoes! The parsnips really add to the flavour!

    1 person made this

    Serves: 2 

    • 225g beef mince
    • 1 pinch ground cardamom, or to taste
    • 1 pinch dried basil, or to taste
    • salt and ground black pepper to taste
    • 1 large parsnip, peeled and cut into chunks
    • 75g frozen corn
    • 75g frozen peas
    • boiling water, as needed
    • 2 tablespoons butter, melted

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix beef mince with cardamom, basil, salt and pepper.
    2. Heat a large pan over medium-high heat. Cook and stir mince in hot pan until completely browned, 5 to 7 minutes.
    3. Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely; soak until heated through, 5 to 10 minutes.
    4. Bring a small saucepan of water to the boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes; drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork.
    5. Divide mince, peas and corn mixture and mashed parsnips between two plates.

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