Amy's Appetisers!
If only you could fast-forward these cold early months to the spring. Who’s with me? Fortunately, winter gives us the chance to try out some hearty and warming recipes such as a Beef and Lentil Cottage Pie.
Ingredients
- 400g Potatoes (peeled)
- 1 large Parsnip (peeled)
- 1 large Onion
- Carrot
- 1 clove Garlic
- 200g Mince (Support local produce and get your mince from a local traditional butcher, such as North Berwick's Anderson Quality Butcher or the family run online butcher John Gilmour.)
- 5ml Smoked Paprika
- 5ml Mixed Herbs
- 250ml Beef Stock
- 80g Lentils
- 20ml Chopped Tomatoes
- 15ml Tomato Puree
- 25g Butter
- 50ml Milk
- 10ml Horseradish Sauce
Method
- Preheat oven to 200°C or Gas Mark 6.
- Cut the potatoes and parsnips into even sized pieces and then place into boiling salted water; boil the veg for approximately 15-20 minutes, until soft.
- Finely chop the onion, crush the garlic and evenly dice the carrot.
- Brown the mince in a hot pan and then add the onion and garlic. Cook for 2 minutes with lid on. Add the smoked paprika and cook for 1 minute.
- Remove from heat. Add carrot, lentils, mixed herbs, tomatoes, beef stock and tomato puree. Stir well, return to the heat.
- Bring to the boil, reduce heat and stew for 25 minutes. (No time for a cuppa though, still lots to do!)
- Drain potatoes and return briefly to heat and carefully dry them.
- Then mash both the potatoes and parsnips with butter, 30ml of milk and horseradish sauce. Season potato to your taste.
- Pour the mince mixture into the bottom of a large oven-proof dish and cover neatly with the potato mixture. Glaze with milk.
- Place in oven until potato is golden brown on the top.
- Serve, garnished with finely chopped parsley sprinkled over the top.
- Job done! Bon appétit!