Spiced cottage pies with root vegetable mash

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How to make Spiced cottage pies with root vegetable mash

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 2:30
  • Total Time : 2:50

Ingredients

  • 750g beef chuck steak
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1/4 teaspoon ground cinnamon
  • 2 cups beef consomme
  • 400g can diced tomatoes
  • 1 1/2 tablespoons sultanas

Root vegetable mash

  • 1.2kg parsnips, peeled
  • 1 large (200g) carrot, peeled, sliced
  • 200g cream delight potatoes, peeled, roughly chopped
  • 250g white sweet potato, peeled, roughly chopped
  • 50g butter, chopped

Method

  • Step 1 Cut beef into 2cm pieces. Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a bowl.
  • Step 2 Heat remaining oil in pan. Add onion, garlic, cumin, coriander, paprika and cinnamon. Cook, stirring, for 1 minute or until fragrant. Return beef to pan. Add consomme and tomatoes. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
  • Step 3 Remove lid. Add sultanas. Cook, uncovered, for a further 35 to 40 minutes or until sauce is thick and beef is tender.
  • Step 4 Make Root vegetable mash: Quarter parsnips lengthways. Remove and discard woody core. Roughly chop. Place parsnip, carrot and potatoes in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 20 minutes or until tender. Drain. Mash. Add butter. Season with salt and pepper. Mash to combine. Cover to keep warm.
  • Step 5 Preheat oven to 200C/180C fan-forced. Divide beef mixture among 4 x 1 3/4-cup-capacity ovenproof dishes. Top with mash. Place on a baking tray. Bake for 25 minutes or until tops are golden. Serve.

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