Root Vegetable Rosti-Topped Cottage Pie

Too few ratings

Gary

Community Member

“Swap classic mash for crispy carrot, parsnip and sweet potato, to top tender beef mince (or use Quorn mince)”

Difficulty

Medium 👍
20
min.
Preparation
20
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
2 tbsp rapeseed oil
onion
2 cloves garlic
500 g mince meat
1 tbsp tomato purée
½ tsp dried rosemary
100 g frozen peas
20 g gravy granules
carrot (grated)
parsnip (grated)
sweet potato (grated)
spring greens
Metric
Imperial

Utensils

  • oven
  • deep frying pan
  • ovenproof dish
  • Step 1/5

    • oven

    Preheat the oven to 200C / 180C Fan / Gas Mark 6

  • Step 2/5

    • 2 tbsp rapeseed oil
    • onion
    • 2 cloves garlic
    • 500 g mince meat
    • 1 tbsp tomato purée
    • ½ tsp dried rosemary
    • 100 g frozen peas
    • 20 g gravy granules
    • deep frying pan
    • ovenproof dish

    Heat 1 tbsp of the oil in a deep frying pan. Cook the onion for 4-5 minutes until starting to soften. Add the garlic and mince meat, then cook until browned. Stir in the tomato puree, rosemary, peas and gravy (made up to 300ml). Spoon into an ovenproof dish.

  • Step 3/5

    • carrot (grated)
    • parsnip (grated)
    • sweet potato (grated)

    Mix the grated veg well with 1 tbsp oil and use to top the mince. Cover with foil then back for 20 minutes.

  • Step 4/5

    Remove the foil and cook for 15 minutes, until the topping is golden brown.

  • Step 5/5

    • spring greens

    Let the pie sit for 10 minutes. Serve with the greens.