A flavorful twist on the classic cottage pie, incorporating warm spices and hearty root vegetables.
Heat the olive oil in a large frying pan over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions.
Add the onion and cumin seeds, cooking until the onion is soft and fragrant.
Stir frequently to prevent the spices from burning.
Push the onion to the side of the pan and add the ground beef, browning it thoroughly.
Break up the beef into small pieces for even cooking.
Stir in the garlic, chopped tomatoes, kidney beans, and paprika. Simmer for 20 minutes.
Cover the pan to retain moisture and enhance the flavors.
Boil the parsnips and potatoes in salted water until tender, then drain.
Cut the vegetables into even pieces for uniform cooking.
Mash the vegetables with butter, salt, and pepper until smooth.
For a creamier texture, add a splash of milk.
Transfer the beef mixture to an ovenproof dish and spread the mash on top.
Use a fork to create a textured surface on the mash for a crispy finish.
Grill the pie for 5 minutes or until the top is golden brown.
Keep an eye on the pie to prevent over-browning.
Serve the pie warm and enjoy!
Garnish with fresh herbs like parsley for added color and flavor.
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