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Root vegetable cottage pie
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Curtis Stone's cozy Root Vegetable Cottage Pie recipe for winter.
Ingredients:
  • 193.13 gm Milk
  • 450g brushed potatoes, peeled, cut into 3cm chunks
  • 1 medium parsnip, peeled, cut into 1cm disks
  • 18.20 gm Olive Oil
  • 500g Beef Mince 3 Star
  • 1 small brown onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 20.00 ml fresh thyme, chopped
  • 1 medium carrot, peeled and cut into 1/2 cm dice
  • 375.00 ml butternut pumpkin, peeled and cut into 1/2 cm dice
  • 44.40 gm Tomato Paste
  • 382.50 gm Real Beef Stock
  • 20.00 gm Unsalted Butter
  • Melted butter, for brushing
Instructions:
  • 1. Preheat your oven to 190C. In a large saucepan, place the chopped potatoes and parsnips, cover with water, add salt, and bring to a boil. Cook until tender for about 20 minutes. Drain in a colander and let the vegetables steam dry by placing the colander over the hot saucepan.
  • Pass the potatoes and parsnip through a ricer or food mill in batches into a large bowl, or alternatively use a potato masher.
  • Gently warm the milk and butter until the butter melts and the milk is warm but not boiling. Add a small amount of the mixture to the bowl and whisk until the mash is creamy. Season with salt and pepper to taste.
  • Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the beef until browned and perfectly cooked, while breaking up any large chunks. Season with salt and pepper to taste.
  • Remove the beef from the pan and set aside. Put the pan back on the heat.
  • Sauté onion for 1 minute, then add garlic and cook for 3 minutes until translucent.
  • Add the carrots and thyme, cook for 1 minute, then add the pumpkin and cook for 4 minutes, stirring occasionally.
  • Stir in the tomato paste until the vegetables are well coated, cooking for 2-3 minutes to avoid burning the paste.
  • Return the beef to the pan and mix well. Pour in the beef stock, stir thoroughly, and bring to a gentle simmer. Cover and cook on low heat, stirring occasionally, for 15-20 minutes until the sauce thickens. Season with salt and pepper to taste.
  • Divide the mixture evenly among 4 small baking dishes or ramekins and make the mash.
  • Transfer the mashed potatoes into a pastry bag to pipe a decorative pattern over the filling. Alternatively, spoon the mashed potatoes over the filling and use a fork to create cross hatch marks or swirls. Brush each cottage pie with melted butter, then place them on a baking tray and bake in the oven.
  • Bake until tops are golden brown and filling is heated through, about 15-20 minutes.
  • Take the pies out of the oven and let them cool at room temperature for 5 minutes before serving.

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