Cottage Pie with Parsnip and Potato Mash Topping

Preheat oven to 200C. Peel and dice onion and garlic. Dice carrot (peeling is optional). Dice celery. Roughly chop potatoes (peeling is optional). Peel parsnip and cut in half lengthways, cut in half again and cut out the tough centre part. Then roughly chop parsnip.

Place potatoes and parsnip in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes or until potatoes and parsnip are tender. Drain veg, add 1/2 the butter and roughly mash. Stir in milk and season with salt.

Heat a deepsided pan on medium heat. Add onions, garlic, carrot and celery. Cook for 3-5 minutes. Add mince and thyme, brown about 3-4 minutes. Add remaining butter and flour, stir until all ingredients are covered.

Add 1/2 cup of water and stock mix, stir until everything is mixed properly. Season with salt and pepper and simmer on low for 8-10 minutes or until sauce thickens.

Place mince filling into a oven safe dish, evenly spread mash over the top of the filling and sprinkle cheese over. Bake in the oven until the top is golden and cheese is melted, about 5-8 minutes. Divide cottage pie between plates and enjoy!

Preheat oven to 200C. Peel and dice onion and garlic. Dice carrot (peeling is optional). Dice celery. Roughly chop potatoes (peeling is optional). Peel parsnip and cut in half lengthways, cut in half again and cut out the tough centre part. Then roughly chop parsnip.

Place potatoes and parsnip in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes or until potatoes and parsnip are tender. Drain veg, add 1/2 the butter and roughly mash. Stir in milk and season with salt.

Heat a deepsided pan on medium heat. Add onions, garlic, carrot and celery. Cook for 3-5 minutes. Add mince and thyme, brown about 3-4 minutes. Add remaining butter and flour, stir until all ingredients are covered.

Add 1/2 cup of water and stock mix, stir until everything is mixed properly. Season with salt and pepper and simmer on low for 8-10 minutes or until sauce thickens.

Place mince filling into a oven safe dish, evenly spread mash over the top of the filling and sprinkle cheese over. Bake in the oven until the top is golden and cheese is melted, about 5-8 minutes. Divide cottage pie between plates and enjoy!

Preheat oven to 200C. Peel and dice onion and garlic. Dice carrot (peeling is optional). Dice celery. Roughly chop potatoes (peeling is optional). Peel parsnip and cut in half lengthways, cut in half again and cut out the tough centre part. Then roughly chop parsnip.

Place potatoes and parsnip in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes or until potatoes and parsnip are tender. Drain veg, add 1/2 the butter and roughly mash. Stir in milk and season with salt.

Heat a deepsided pan on medium heat. Add onions, garlic, carrot and celery. Cook for 3-5 minutes. Add mince and thyme, brown about 3-4 minutes. Add remaining butter and flour, stir until all ingredients are covered.

Add 1/2 cup of water and stock mix, stir until everything is mixed properly. Season with salt and pepper and simmer on low for 8-10 minutes or until sauce thickens.

Place mince filling into a oven safe dish, evenly spread mash over the top of the filling and sprinkle cheese over. Bake in the oven until the top is golden and cheese is melted, about 5-8 minutes. Divide cottage pie between plates and enjoy!

Preheat oven to 200C. Peel and dice onion and garlic. Dice carrot (peeling is optional). Dice celery. Roughly chop potatoes (peeling is optional). Peel parsnip and cut in half lengthways, cut in half again and cut out the tough centre part. Then roughly chop parsnip.

Place potatoes and parsnip in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes or until potatoes and parsnip are tender. Drain veg, add 1/2 the butter and roughly mash. Stir in milk and season with salt.

Heat a deepsided pan on medium heat. Add onions, garlic, carrot and celery. Cook for 3-5 minutes. Add mince and thyme, brown about 3-4 minutes. Add remaining butter and flour, stir until all ingredients are covered.

Add 1/2 cup of water and stock mix, stir until everything is mixed properly. Season with salt and pepper and simmer on low for 8-10 minutes or until sauce thickens.

Place mince filling into a oven safe dish, evenly spread mash over the top of the filling and sprinkle cheese over. Bake in the oven until the top is golden and cheese is melted, about 5-8 minutes. Divide cottage pie between plates and enjoy!

Preheat oven to 200C. Peel and dice onion and garlic. Dice carrot (peeling is optional). Dice celery. Roughly chop potatoes (peeling is optional). Peel parsnip and cut in half lengthways, cut in half again and cut out the tough centre part. Then roughly chop parsnip.

Place potatoes and parsnip in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes or until potatoes and parsnip are tender. Drain veg, add 1/2 the butter and roughly mash. Stir in milk and season with salt.

Heat a deepsided pan on medium heat. Add onions, garlic, carrot and celery. Cook for 3-5 minutes. Add mince and thyme, brown about 3-4 minutes. Add remaining butter and flour, stir until all ingredients are covered.

Add 1/2 cup of water and stock mix, stir until everything is mixed properly. Season with salt and pepper and simmer on low for 8-10 minutes or until sauce thickens.

Place mince filling into a oven safe dish, evenly spread mash over the top of the filling and sprinkle cheese over. Bake in the oven until the top is golden and cheese is melted, about 5-8 minutes. Divide cottage pie between plates and enjoy!

Preheat oven to 200C. Peel and dice onion and garlic. Dice carrot (peeling is optional). Dice celery. Roughly chop potatoes (peeling is optional). Peel parsnip and cut in half lengthways, cut in half again and cut out the tough centre part. Then roughly chop parsnip.

Place potatoes and parsnip in a pot and cover with salted water. Bring to a boil and cook for 8-10 minutes or until potatoes and parsnip are tender. Drain veg, add 1/2 the butter and roughly mash. Stir in milk and season with salt.

Heat a deepsided pan on medium heat. Add onions, garlic, carrot and celery. Cook for 3-5 minutes. Add mince and thyme, brown about 3-4 minutes. Add remaining butter and flour, stir until all ingredients are covered.

Add 1/2 cup of water and stock mix, stir until everything is mixed properly. Season with salt and pepper and simmer on low for 8-10 minutes or until sauce thickens.

Place mince filling into a oven safe dish, evenly spread mash over the top of the filling and sprinkle cheese over. Bake in the oven until the top is golden and cheese is melted, about 5-8 minutes. Divide cottage pie between plates and enjoy!