Cottage Pie With Parsnip & Melted Cheddar Mash

Ingredients

2 tblsp Lakeshore Rapeseed oil
1 large onion finely chopped
8oz rashers, chopped
1 kg beef lean steak mince
2 tblsp tomato ketchup
3 tblsp steak house marinade
10 medium potatoes peeled and halved
4 parsnips peeled and cut into chunks
7oz grated Kerrygold Cheddar
splash fresh milk
1 tblsp Kerrygold butter
salt and pepper

Method

1.Put the onion and bacon into the pot with the rapeseed oil and cook slowly for 15 minutes with a lid on the pot, stirring every now and then.
2.Turn up the heat and start to colour the onions and bacon with the lid off for a further 5 minutes until they start to brown, the bottom of the pot will colour as well but that’s OK.
3.Add the steak mince and break up, cook for 5 minutes.
4.Meanwhile put the potatoes and parsnips on the boil.
5.Add the steak marinade and ketchup to the mince and cook for a further 15 minutes, season and set aside.
6.When the potatoes and parsnips are cooked, drain, add the milk, butter, salt and pepper and mash until you get the texture you like.
7.Place the meat into a baking dish or divide between 2 dishes if freezing, top with the mash and then cheese (it’s at this point that the dish is ready for freezing).
8.Bake in an oven at 180°C/Gas Mark 4 for 20 minutes until golden and bubbling.

Source: RTE Recipes