i am a weight watcher and love to share recipes, this one not only uses tesco fresh carrots but parsnips too.
heat a large non-stick lidded saucepan over a medium heat and spray with cooking spray, cook the onions covered for 6mins. until softened. add the carrots, celery, mushrooms and garlic, spray again over a med. heat . cook for a further 5mins. until softened.
meanwhile, heat a large lidded non- stick frying pan over a medium heat and add the mince, curry powder and tomato puree, bring to the boil then reduce the heat to low and simmer part covered for 10 mins. stirring occasionally, add the peas stir return the lid cook for another 5mins until browned all over, stir to break up any lumps.
dissolve the stock cube in 300ml of hot water and pour into the pan with vegetables add the mince mixture, bring to the boil then reduce heat and simmer for 15mins then season
pre-heat oven to gas mark 4/180c/fan oven 160c
place the potatoes and parsnips in a medium saucepan cover with water, bring to the boil and simmer for 10 - 15 mins until tender, drain and return to the pan season and mash until smooth
put the mince mixture into an ovenproof dish and top with the mash, rough the top up with a fork to get a nice crispy top.
cook for 20minutes
cottage pie freezes well and you could freeze individual portions before baking. they will freeze for up to i month . make sure you defrost thoroughly before cookin following step 5.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.