A hearty dinner that will leave you feeling full and very satisfied. The thick and rich meat sauce can be made up to a day ahead, leaving you just the creamy potato and parsnip mash to whip up! What You'll Need (2 Portions):- 250g desiree potatoes

  • 200g parsnip
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • 10g parsley
  • 300g grass-fed beef mince
  • 100ml cottage pie sauce
  • 100g green peas
  • 1 tbs olive oil
  • sea salt and pepper
  • 1 tbs plain flour
  • 2 tbs milk
  • 50g butter
  • 1/2 cup water
  • 2 tsp Dijon mustard

What You'll Need (4 Portions):- 500g desiree potatoes

  • 200g parsnip
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • 20g parsley
  • 500g grass-fed beef mince
  • 200ml cottage pie sauce
  • 200g green peas
  • 2 tbs olive oil
  • sea salt and pepper
  • 2 tbs plain flour
  • 80ml milk
  • 75g butter
  • 1 cup water
  • 1 tbs dijon mustard

Utensils:- Medium saucepan

  • Colander
  • Large deep frypan
  • Potato masher
  • Baking dish

**Method:**1. Peel and cut the potatoes and parsnip into 3cm cubes. Place in a medium saucepan and cover with water. Season with sea salt and bring to the boil. Cook for 10 mins or until tender. Drain and return to the pan. 2. Meanwhile, peel and finely chop the carrot, onion and celery. Finely chop parsley, including the stems. 3. Heat the oil in a large deep frypan over medium-high heat. Cook the carrot, onion and celery for 6-8 mins until lightly golden, stirring occasionally. 4. Add the beef mince and cook for 4 mins or until browned, stirring to break up any lumps. Stir in the flour and cook for a futher 30 secs. 5. Preheat oven grill to high. Stir in the cottage pie sauce, mustard and water into the pan with the beef and bring to a simmer. Cook for 5 mins or until sauce thickens. Season with sea salt and pepper, then stir in the peas and 3/4 of the parsley. 6. Add milk and half the butter to the potato mixture and mash until smooth. Season with sea salt and pepper. Spoon beef mixture into an ovenproof dish (1L for 2P**/2L for 4P** see cooking tip). Spoon over mash. Rough up surface with a fork and sprinkle over remaining chopped butter. Place under grill for 5 mins or until golden. Scatter over parsley.

2P = 2 portions. 4P = 4 portions.