Veg-packed cottage pie

Give this family favourite a health boost with extra veggies in the meat and parsnips in the topping

SERVES 6 PREP 20 MINS

COOK 1 HR 10 MINS

✱ 2 x 500g packs lean minced beef ✱ 2 onions, chopped ✱ 2 garlic cloves, crushed ✱ 4 carrots, chopped ✱ 1 leek, sliced ✱ 6tbsp worcestershire sauce ✱ 2 beef Stock Pots ✱ 4tbsp sundried tomato paste ✱ 125g mushrooms, sliced ✱ 2tbsp thickening granules ✱ 1kg potatoes, quartered ✱ 500g parsnips, halved ✱ 100ml milk ✱ 50g butter ✱ Sprig of thyme (optional)

1 Fry the mince and onions in a large pan for 15 mins, stirring occasionally. add the garlic, carrots, leek and Worcestershire sauce.

2 add 900ml boiling water, stock pots, tomato paste and mushrooms and simmer for 30 mins.

3 While the mince is cooking, boil the potatoes in a separate pan for 10 mins. add the parsnips and cook for 10 mins until both vegetables are tender.

4 heat oven to 220°C, gas 7. drain the potatoes and parsnips and return to the pan. add milk and butter, then mash.

5 add the granules to the mince and stir until thickened. spoon half the mince into an ovenproof dish. Cool and keep the other half for the pepper pesto pappardelle. spoon the mash over the mince and bake for 25 mins. garnish with thyme, if using. Per serving: 484 cals, 18g fat (9g saturated), 52g carbohydrates