Root Vegetable Rosti-Topped Cottage Pie

Name: Root Vegetable Rosti-Topped Cottage Pie
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: european
Ingredients: 2 tbsp rapeseed oil; 1 onion; 2 cloves garlic; 500 g mince meat; 1 tbsp tomato purée (passata); 0.5 tsp dried rosemary; 100 g frozen peas; 20 g gravy granules; 1 carrot (grated); 2 parsnip (grated); 1 sweet potato (grated); spring greens

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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

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

carrot (grated)

parsnip (grated)

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!