Mini Cottage Pies with Parsnip and Potato Top | MiNDFOOD

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 200g fennel, trimmed and finely chopped
• 1 carrot, peeled and finely chopped
• 3 cloves garlic, crushed
• 1½ tbsp fresh thyme leaves
• 750g premium beef mince
• 6 anchovies, finely chopped
• 2 tbsp plain flour
• ½ cup tomato paste
• 1 cup good-quality red wine
• 1½ cups beef stock
• 1 tbsp Worcestershire sauce
• 2 fresh bay leaves
• 1 cup peas
• 800g potatoes
• 500g parsnip
• ½ cup milk, hot
• 25g butter
• ¾ cup finely grated parmesan