Cottage Pie With Parsnip & Melted Cheddar Mash

Paul Flynn has teamed up with Lidl to make this comforting family dinner - delicious and nutritious.


  • 2 tblsp vita d’or sunflower oil
  • 1 large onion finely chopped
  • 250 g dulano smoked bacon lardons
  • 1 kg inisvale irish beef lean steak mince
  • 2 tblsp fresh meadow organic tomato ketchup
  • 3 tblsp steak house marinade
  • 10 medium potatoes peeled and halved
  • 4 parsnips peeled and cut into chunks
  • 200 g manor vale grated medium cheddar
  • splash of morning fresh milk
  • 1 tblsp dairy manor butter
  • kania salt and pepper


  1. Put the onion and bacon into the pot with the sunflower oil and cook slowly for 15 minutes with a lid on the pot, stirring every now and then.
  2. Turn up the heat and start to colour the onions and bacon with the lid off for a further 5 minutes until they start to brown, the bottom of the pot will colour as well but that’s OK.
  3. Add the steak mince and break up, cook for 5 minutes.
  4. Meanwhile put the potatoes and parsnips on the boil.
  5. Add the steak marinade and ketchup to the mince and cook for a further 15 minutes, season and set aside.
  6. When the potatoes and parsnips are cooked, drain, add the milk, butter, salt and pepper and mash until you get the texture you like.
  7. Place the meat into a baking dish or divide between 2 dishes if freezing, top with the mash and then cheese (it’s at this point that the dish is ready for freezing).
  8. Bake in an oven at 180°C/Gas Mark 4 for 20 minutes until golden and bubbling.


Paul says: "If cooking from frozen, remove the dish from the freezer and allow defrosting overnight in the fridge, then cook as above."


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