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

1. Heat the oven to 180 degrees
2. Peel and chop the potatoes and parsnips, add to a saucepan of water and bring to the boil.
3. Once potatoes and parsnips are boiling, reduce the heat to simmer for 20 minutes
4. In a wok or fry pan, add the minced beef, garlic, chopped onion, and chopped cauliflower. Cook in the juices for 5 minutes
5. Add the red wine, bone broth and chopped tomatoes
6. Crumble in the stock cubes
7. Leave to simmer for 15-minutes
8. Remove the vegetables and parsnips from the stove and mash with the butter and the milk
9. Pour all the minced mix into an oven-proof dish, then cover with mash
10. Finally, sprinkle the top with dried parsley and bake in the oven for 35-minutes