Name: Cottage Pie
Ingredients: 1 Tablespoon Oil; 2 Cloves Garlic, minced; 1 Large White Onion, diced; 2 Medium Carrots, diced; 1 1/4 Pounds Lean Ground Beef; 14oz Can Tomatoes; 10 Ounces Beef Stock; 1 Bay Leaf; 1 Sprig Fresh Tyme; 2 Tablespoons Tomato Paste; Salt; Freshly Ground Black Pepper; 1 1/2 Pounds Potatoes, peeled and chopped; 8 Ounces Parsnips, peeled and chopped; 2 Teaspoons Creamed Horseradish; 2 1/2 Ounces Butter; 2 Ounces Milk

Cottage Pie

Ingredients

1Tablespoon Oil
2Cloves Garlic, minced
1 Large White Onion, diced
2 Medium Carrots, diced
1 1/4Pounds Lean Ground Beef
14oz Can Tomatoes
10Ounces Beef Stock
1 Bay Leaf
1 Sprig Fresh Tyme
2Tablespoons Tomato Paste
Salt
Freshly Ground Black Pepper
1 1/2Pounds Potatoes, peeled and chopped
8Ounces Parsnips, peeled and chopped
2Teaspoons Creamed Horseradish
2 1/2Ounces Butter
2Ounces Milk

Instructions

FOR THE FILLING: Preheat oven to 375℉.
Heat the oil in a large pan. Add the onion and carrot and cook over medium heat for 5 minutes until soft.
Add the minced beef and cook for 3 minutes to brown.
Add the garlic, tomatoes, tomato paste, beef stock, bay leaf, and thyme.
Cover and simmer for 30 minutes. Season with salt and pepper.
FOR THE TOPPING: Boil the potatoes and parsnips in water until soft.
Drain and mash with the butter and milk.
Stir in the horseradish and season with salt and pepper.
Spoon the meat into an ovenproof dish.
Top with the mash and bake for 30 minutes until golden brown.