Caramelised Parsnip Cottage Pie

What more could you ask for on a cold and wet Sunday afternoon? Perhaps a new car I suppose… or to abolish all nastiness from the world… or to be able to, at the very least, go for a wee without one of your children banging on the door complaining of an Iron man/Hulk toy related injury…

Ok let me start again. Oooh look! This is yummy! Yes, that’ll do.

As always, it would help if I told you all the things you will need to make this delightful grub! So here we go…

1 White Onion
1 Parsnip
Black Pepper
2 TBSP Agave Nectar (or alternative)
1 Clove of Garlic – minced
1 tsp Rosemary
1 tsp Thyme
1 tsp Sage
150g TVP Mince
500ml Veg Stock
500ml Tomato Passata
150g Frozen Peas

We are going to start with what we always start with… Music! Chuck your choons on and lets get cracking!

Incase you haven’t worked it out yet, this dish needs a mashed potato topping! So you can either make your own mash your own unique way, or you can try my Easy Cheesy Mash, which goes really well with this, instructions here:

Chop Mr Onion Face, and dice your Parsnip into cute ickle cubes, 1cm or under. Plop them into a big nonstick pan with some oil, and let them cook off and soften for a few minutes.

In goes your Agave, Garlic and a good grinding of Black Pepper. Because we all love a good grinding. Let it cook for about 5 minutes, or until the Parsnip has some colour. Play around with it a bit, so it doesn’t stick to the pan and burn. Then add your lovely herbs and mix ’em up before immediately moving on to the next step.

Throw in your Mince and Stock at the same time. Smoosh and swish it around. Ooh, smooshy swishyness. Try saying ‘smoosh and swish’ over and over again really fast. Haha! Eejit. Now stop playing sillybuggers and put your Passata and Peas in.

Give it a couple of minutes of swishy smooshing and then pop it in a Casserole dish and top with your mash.

Into the oven it goes, for about 20 minutes, or until the mash has started to brown.

Serve it.

Eat it.

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