Curried Cottage Pie

Ingredients:
1 onion
1 clove of garlic
1 carrot
2 sticks of celery
2 bay leaves
shot of oil
bunch of fresh thyme
packet (400g) of beef mince
1 tbsp plain flour
squeeze of tomato puree
2 tbsp curry powder
jug (300ml) of beef stock
splash of Worcestershire sauce
2 large baking potatoes
3 parsnips
glug of milk
1 tsp cumin seeds

Directions:
1. Peel and finely chop the onion, garlic, carrot and celery before frying in a deep pan with a shot of oil with the bay leaves. Strip the leaves from the thyme and add to the pan with the raw beef mince.

2. Cook until the mince is browned. Stir in the flour, tomato puree and curry powder. Add the stock and Worcestershire sauce, bring to a simmer and allow to bubble gently for an hour.

3. Preheat the oven to 392°F (200°C). Peel and cut the potatoes into chunks and do the same with the parsnips, remembering to core them if the centers are very woody.

4. Submerge both in a pan of cold salted water and bring to the boil. Simmer for 20 minutes until cooked, then drain and return to the dry pan.

5. Splash in the milk and spoon in the cumin before mashing until smooth. Tip the beef mix into a deep roasting tray so it half fills the dish then splodge the spiced parsnip potato mix over the top… no need to be neat!

6. Bake in the oven for 15 minutes to gain a crisp golden top and serve with some steamed veg.

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