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Cottage Pie with Seasonal Vegetables

Main Course / Gluten Free / Nut Free / Shellfish Free / Traditional British / Halal / European

Cottage Pie with Seasonal Vegetables

Serves: 5

Preparation time:

Cooking time: 1hours 5minutes

Submitted by: Lead Cooks Working Group


1 and a half large Onions (chopped)
1 and a half large Carrots (peeled and chopped)
30gms Plain flour
Half tsp Ground cinnamon
4 tsps Tomato puree
1 tsp Dried thyme
500mls Beef stock (gluten free or Halal if necessary)
4 tsps Chopped parsley
3 tsps Oil (vegetable or olive)
Salt and pepper to taste

750gms Parsnips (or similar)
75gms Mature cheddar cheese
500gms Potatoes
125mls Milk (semi skimmed)
400gms Greens (seasonal, kale or cabbage)


1. Gently fry the mince to brown it.

2. Add in the onion and carrot to the mince. Fry until the onion starts to get soft

3. Add flour, cinnamon, tomato puree. Cook for a minute. Stir in the thyme and stock. Bring to the boil and simmer for 35 to 40 minutes. Skim off the fat. Add the parsley. Check seasoning and add salt and pepper

4. Boil the potatoes and the parsnips until soft

5. Mash and add the milk and cheese

6. Spoon meat into an oven dish. Pile the mash on top

7. Cook on 200c/180c fan assisted oven/400f/gas mark 6 for 20 to 25 mins or until topping is golden brown

8. Wash and chop the greens. Cook until tender

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