Spicy Cottage Pie with Bombay Piccolo Parsnip Topping

Cottage Pie

Preparation time Not specified

Cooking time 1 hour 10 minutes


3 tbsp rapeseed oil
2 medium onion, peeled and chopped finely
3 small garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp Cinnamon
2.5cm fresh ginger, grated
1 tsp crushed chilli seeds
1/2 tsp. turmeric
2 crushed cardamom pods
1 tsp gram masala
½ to1 tbsp curry paste depending on strength of the paste
500g minced British beef
1 stick celery, chopped
1 carrot, roughly chopped
1 tbsp tomato puree
1 tbsp plain flour
250ml of beef stock
Squeeze lemon juice
Handful coriander leaves roughly chopped
Sea salt and black pepper

Parsnip Mash:
2 tsp cumin seeds toasted
1kg Piccolo parsnips, washed and trimmed
50g butter melted
1tbsp rapeseed oil
1 tbsp madras curry paste


Preheat the oven to 200°C/400°F/Gas Mark 6

Heat the rapeseed oil in a pan; add the onion, garlic, coriander, cinnamon and fresh ginger and fry over a medium heat until the onion is soft and just beginning to brown.  Add the rest of the spices and curry paste and mix with the onion mixture and fry for a further 30 seconds, and then add the beef mince, celery and carrot and fry until lightly browned.

Stir in the tomato puree, flour and lemon juice, cook for a further 1 minute then add the stock and season with sea salt and black pepper, cover and simmer for 30 minutes until the mixture has thickened but is still moist, add more stock if needed. Stir in the fresh coriander and transfer to an ovenproof dish.

Put the piccolo parsnips into a large pan of water, bring to the boil and simmer until tender about 7 minutes. Drain the parsnips well and mash them roughly. Add the butter to the pan with the rapeseed oil, fry the cumin seeds for a few seconds add the curry paste, stir well then add the mashed Piccolo and combine all the ingredients together and adjust the seasoning.

Spoon the piccolo parsnip mash over the beef mixture, bake for 30 minutes until the parsnip crust is golden brown and the filling piping hot.

Nutritional Information: Per serving (based on serves 4)

715kcal, 32.1g protein, 46.6g fat, 16.6g saturates, 45.2g carbs, 21.4g sugar, 14.6g fibre, 1.8g salt