Parsnips are at the heart of the winter crop, but have you ever thought of using them on top of a classic cottage pie?
Parsnips are packed full of fibre – something that not many of us get enough of in our diet. It’s important for helping regulate healthy bowel function but may also play a part in improving heart health and regulating blood sugar levels. This meal is packed full of fibre to keep your gut happy and healthy!
(Makes 4 servings)
Preparation Time: 15 minutes
Cooking Time: 60 minutes
For the base:
For the topping:
Preheat the oven to 220 °C.
Heat the oil in a saucepan over a medium heat and add the onion. Cook until soften and then add the garlic and cook for a further 2 minutes.
Increase the heat and add the mince, cooking until browned.
Then add the chopped tomatoes, carrots and Worcestershire sauce and simmer for 15 minutes.
While the base is simmering, add the parsnips and sweet potato to a pan of cold water and bring to the boil.
Cook for 10 minutes until softened before draining and adding the paprika, cayenne pepper and butter, mash thoroughly until light and fluffy.
In a heat proof dish, add the meat mixture and then top with the parsnip mash, coating evenly.
Top lightly with grated nutmeg and bake in the oven for 20-25 minutes until golden.
For a lower fat option, swap the beef mince for turkey mince or quorn.