Veggie Loaded Easy Cottage Pie

Make the filling by chopping the onions, carrots and parsnips into bite-sized cubes. Heat oil in a large skillet and cook vegetables on medium-high heat until starting to soften. Add beef and continue cooking until meat is browned and vegetables are cooked, about 5–10 minutes.

Stir in tomato puree, allowing it to roast for a minute before pouring chicken stock into the pan. Scrape the bottom of the pan with a wooden spoon to get the browned bits off. Allow liquid to come to a boil before adding canned tomatoes, Worcestershire sauce and ketchup. Simmer on medium-low heat for 5–10 minutes or until sauce is starting to thicken. Stir in peas and season with salt and pepper. Transfer to a 9×13 inch casserole dish and allow to cool completely.

In the meantime, make the topping. Peel and dice the potatoes and cut cauliflower into florets. Bring a large pot of salted water to the boil and cook the vegetables until tender, about 15 minutes. Drain well and mash with the milk and 1 tablespoon butter.

Preheat oven to 420°F (215°C). Spoon cauliflower topping over the cooled filling, smoothing with the back of a spoon. Chop up the remaining tablespoon of butter and dot it evenly over the topping. Bake for 25–30 minutes or until golden brown on top.