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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 veggie cottage pie recipe for winter.
Ingredients:
  • 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
  • 193.13 gm Milk
  • 20.00 gm Unsalted Butter
  • Melted butter, for brushing
Instructions:
  • Preheat your oven to 190C. In a large saucepan, cover the chopped potatoes and parsnip with water, sprinkle with salt, and bring to a boil. Cook until tender for mashing, about 20 minutes. Drain in a colander and let the vegetables steam dry by setting the colander over the hot saucepan.
  • Pass the potatoes and parsnip through a ricer or food mill (or use a potato masher) in batches into a large bowl.
  • Gently warm the milk and butter in a saucepan until the butter melts and the milk is warm. 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 nicely browned and cooked through, while breaking up any large chunks. Season with salt and pepper to taste.
  • Remove the beef from the pan and set aside. Place the pan back on the heat.
  • Add the onion to the pan and cook for 1 minute, then stir in the garlic and cook for 3 minutes until translucent.
  • Sauté carrots and thyme for 1 minute, then incorporate pumpkin and cook for 4 minutes, stirring occasionally.
  • Stir in the tomato paste, ensuring all vegetables are well coated. Cook for 2-3 minutes, avoiding burning the paste.
  • Return the beef to the pan and mix well. Pour in the beef stock, stir, 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, then get the mash ready.
  • Use a pastry bag to elegantly pipe the mash over the filling, or spoon it over and create decorative designs with a fork. Brush each cottage pie with melted butter and bake on a tray in the oven.
  • Bake until golden brown on top and the filling is fully heated, about 15-20 minutes.
  • Take the pies out of the oven and let them rest at room temperature for 5 minutes before serving.

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