Beef broth and red wine cottage pie
TIPS
Serves: 8
Difficulty: Easy
TOTAL COOKING TIME: 80-minutes
TOTAL PREP TIME: 10-minutes
Ingredients
- 300ml Boil and Broth beef bone broth
- 200ml red wine
- 500g sweet potatoes
- 200g parsnips
- 500g beef mince
- 1 cauliflower chopped
- 2 red onion chopped
- 4 cloves of garlic chopped
- 2 beef stock cubes
- 1 can of chopped tomatoes
- 100ml milk
- 1 tbsp butter
- Dried parsley to garnish
Method
- Heat the oven to 180 degrees
- Peel and chop the potatoes and parsnips, add to a saucepan of water and bring to the boil.
- Once potatoes and parsnips are boiling, reduce the heat to simmer for 20 minutes
- In a wok or fry pan, add the minced beef, garlic, chopped onion, and chopped cauliflower. Cook in the juices for 5 minutes
- Add the red wine, bone broth and chopped tomatoes
- Crumble in the stock cubes
- Leave to simmer for 15-minutes
- Remove the vegetables and parsnips from the stove and mash with the butter and the milk
- Pour all the minced mix into an oven-proof dish, then cover with mash
- Finally, sprinkle the top with dried parsley and bake in the oven for 35-minutes
