Beef & Vegetable Cottage Pie

Ingredients:
450 g Brushed Potatoes, peeled, cut into 3 cm chunks
1 medium Parsnip, peeled, cut into 1cm thick slices
3/4 cup Milk
Melted Butter, for brushing
500 g Beef Mince
1 small Brown Onion, roughly chopped
2 Garlic Cloves, finely chopped
1 tbsp Chopped Fresh Thyme
1 medium Carrot, peeled, cut into 1/2 cm dice
225 g Butternut Pumpkin, peeled & seeded, cut into 1/2 cm dice
2 tbsp Tomato Paste
1+1/2 cups Beef Stock

how to make it:

1. Preheat oven to 190C (170C fan). To make the mince filling, heat a large frying pan over medium-high heat. Add the beef and cook, stirring often, for 3-5 minutes, or until browned and just cooked through, and no lumps of meat remain. Season to taste with salt and pepper. Transfer the beef to a bowl, reserving about 1 tbsp of the pan drippings in the pan.
2. Return the pan to the heat and add the onion, garlic, and thyme. Cook for about 4 minutes, or until the onion is tender. Add the carrot and pumpkin and cook, stirring occasionally, for about 5 minutes, or until they begin to soften. Stir in the tomato paste and cook for 2-3 minutes, or until the paste coats the vegetables and begins to caramelise. Stir in the stock and return the beef and its juices to the pan. Bring to a simmer, and then cover and cook, stirring occasionally, for 15-20 minutes, or until the sauce thickens and the flavors blend. Season to taste with salt and pepper. Spoon the mixture into 4 individual baking dishes or ramekins. Set the dishes on a baking tray.
3. Meanwhile, to make the mash topping, place the potatoes and parsnip in a large saucepan of boiling salted water over high heat and cook for 15-20 minutes, or until both are tender enough for mashing. Strain in a colander and set the colander over the hot empty saucepan to allow the vegetables to steam dry, and then place the vegetables in the saucepan.
4. Heat the milk in a small saucepan over low heat until the milk is hot but not scalding. Using a potato masher, mash the potatoes and parsnip, adding the hot milk to form a creamy consistency. Season to taste with salt.
5. Spread the mash decoratively over the filling in the dishes. Brush the top of each cottage pie with melted butter. Bake for 15-20 minutes, or until the tops are golden brown and the filling is heated through. Let stand at room temperature for 5 minutes before serving.