Root vegetable rosti-topped cottage pie
- 2tbsp rapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500g Butcher’s Selection Lean Steak Mince (typically less than 5% fat)
- 1tbsp tomato purée
- ½tsp dried rosemary
- 100g frozen peas
- 20g Asda Reduced Salt Meat Gravy Granules, made up to 300ml
- 1 carrot, grated
- 2 parsnips, grated
- 1 sweet potato, peeled and grated
- Spring greens, steamed, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Heat 1tbsp of the oil in a deep frying pan. Cook the onion for 4-5 mins until starting to soften. Add the garlic and mince, then cook until browned. Stir in the tomato purée, rosemary, peas and gravy. Spoon into an ovenproof dish.
Mix the grated veg well with 1tbsp oil and use to top the mince. Cover with foil then bake for 20 mins.
Remove the foil and cook for 15 mins, until the topping is golden brown.
Let the pie sit for 10 mins. Serve with the greens.