Cottage Pie

Preheat the oven to 190 degrees Celsius.

Heat the oil in a large pan and add the carrot and onion. Fry gently until softened, about 5 minutes.

Add the minced beef and cook for 3 to 4 minutes until browned all over.

Add the tomatoes, purée, beef stock, bay leaf and thyme.

Cover and simmer for 30 minutes.

FOR THE MASH POTATO TOPPING:

Boil the potatoes and parsnips in salted water until soft (until a knife passes through easily).

Drain well.

Mash in a bowl with the butter and milk. You can use a potato ricer if you have one. Then season with salt and pepper.

Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown. Cheese can be added on top if desired, to give a golden brown crunch.