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Root Vegetable Rosti-Topped Cottage Pie

Root Vegetable Rosti-Topped Cottage Pie

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Gary Pollard

Gary Pollard

Community member

"Swap classic mash for crispy carrot, parsnip and sweet potato, to top tender beef mince (or use Quorn mince)"
Difficulty
Medium 👍
Preparation
20 min
Baking
20 min
Resting
10 min

Ingredients

2Servings
1 tbsp
rapeseed oil
½
onion
1 cloves
garlic
250 g
mince meat
½ tbsp
tomato purée (passata)
¼ tsp
dried rosemary
50 g
frozen peas
10 g
gravy granules
½
carrot (grated)
1
parsnip (grated)
½
sweet potato (grated)
spring greens

Utensils

oven, deep frying pan, ovenproof dish

  • Step 1/ 5

    • oven

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

  • Step 2/ 5

    • 1 tbsp rapeseed oil
    • ½ onion
    • 1 cloves garlic
    • 250 g mince meat
    • ½ tbsp tomato purée (passata)
    • ¼ tsp dried rosemary
    • 50 g frozen peas
    • 10 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

    • ½ carrot (grated)
    • 1 parsnip (grated)
    • ½ 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.

  • Enjoy your meal!

    Root Vegetable Rosti-Topped Cottage Pie

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