Thatched Cottage Pie
Ready for a cosy Sunday meal, we’ve got you covered!
Ingredients: Serves Six
- 500g mince beef
- 1 large onion finely chopped
- 2 carrots chopped
- 2 celery sticks finely chopped
- 2tbsp olive oil
- 2tbsp Worcestershire sauce
- 1tbsp tomato puree
- 1tsp fresh rosemary
- 1 tin chopped tomatoes
- 50g frozen peas
- 4 pickled walnuts, chopped (we would recommend Opies Pickled Walnuts)
- 200ml beef stock
- 4 large potatoes peeled
- 2 parsnips peeled
Pre-heat your oven to 190°c / Gas 5
In a large pan add the 1tbsp of olive oil and fry the onion, carrot and celery for about 10 minutes until soft. Remove from the pan. Add the other tbsp of olive oil and fry the mince until browned all over. Add the vegetables back to the pan and give everything a good stir.
Next add the tomato puree and rosemary and continue cooking for 2-3 minutes. Pour in the Worcestershire sauce, beef stock and tinned tomatoes and bring to the boil.
Simmer for 20 minutes and season with salt and milled pepper.
Meanwhile grate the potatoes and parsnips on the course side of the grater. Season with salt and pepper.
Add the peas and walnuts to the meat and transfer to an oven dish. Scatter over the grated potato and parsnips, cook in the oven for about 25-30 minutes, until the top in golden and crunchy. Serve with some steamed greens and enjoy!
Recipe credit: Opies Foods