Mini Cottage Pies with Parsnip and Potato Top
These delicious Mini Cottage Pies with Parsnip and Potato Tops are a perfect way to add extra vegetables to your meals.
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Cooking tools:
- Potato masher
- Saucepan
- Pot
- Stove
- Oven
- Dish
- Fork
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Grater
- Colander
- Measuring cup
- Measuring spoon
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
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