Fast-track Pukka Parent Tukka?

The visit of the parents looms and so the search for the perfect and practicable parent-proof lunch begins.  Not too easy, not too hard, not too expensive and not too time consuming... Do want to spend some time with them after all, especially seeing as they've come all this way and brought fresh supplies of toilet roll and pasta.  A few googles for inspiration later and Cottage Pie topped with Parsnip and Potato mash has it... served with a cheeky side of broccoli (so they know you can locate, cook and eat things with vitamins in, as well as execute that culinary delight the pot noodle to perfection).  So if you need to pull something out the bag, try this little belter!

Just out of the oven...

Parsnippy Mashtastic Cottage Pie (serves 4)
(Make sure you have a decent sized ovenproof dish!)


300g minced beef
3 rashers good smoky bacon, chopped
1 Large onion, chopped
2 medium carrots, peeled and diced
2 medium parsnips, peeled and chopped into chunks
300ml beef stock
1 tin plum tomatoes
1 bay leaf
1 level tsp Dried mixed herbs 
A glass of red wine (optional)
A splash Worcestershire Sauce
3 or 4 large Potatoes, peeled and cut into chunks
Large knob of butter
Splash of milk
Salt and Pepper
50g grated cheddar cheese
1 tbsp plain flour
Splash of olive oil


1) Preheat your oven to 200°C/Gas Mark 5.  Put the Parsnips and Potatoes in a large sauce pan cover with cold, salted water and put on a medium heat.  When it comes to a simmer, cook for 15-20 miutes, or until they are both tender when prodded with a fork.
2) Meanwhile in another large saucepan fry the chopped bacon for a couple of minutes on a high heat until it starts to take on a little colour, then add the beef mince and brown for 3-4 minutes.  Once nearly all the mince has changed colour, add the chopped onion and carrot and sweat down for a further 5 minutes, until all the mince has browned, the bacon has taken on some colour and the veg has started to soften.
3) Add the plain flour, mixed herbs and bay leaf and stir it through.  The mixture should seem quite dry at this point.  When all the flour has dissolved, add the tomatoes and break them up with your spoon.  (At this stage make sure the the pan is on a medium heat.) Add the beef stock, and wine and stir.  Then cover with a lid (or a piece of greaseproof or foil if you're without a lid) and simmer for 20 minutes.  Then remove the lid and simmer for a further 5 minutes until the mince mix is thick and saucy. Add a splash of Worcester sauce at this point.
4) At this stage the potatoes/parsnips should be done, so drain them in a colander and then return to the saucepan and let them steam off for a few minutes (this lets them dry off and makes the mash have a better consistency).  Then crush them with a masher (or potato ricer if you're posh) and when they are all floury, add the butter.  Stir this through and then add the milk, as much as you need until its a spreadable consistency.  Season with salt and pepper to taste.
5) At this point your mince should be ready. Taste and season if necessary.  Then remove the bay leaf, and spoon the mince into an ovenproof dish.  Give it a little shake so it is even and level in the dish.  Then cover with the mash, level it with a spatula and prod a little cross in the centre to let steam escape as it cooks in the oven. If you're feeling cheffy put a few patterns in the mash with your fork too.  Then sprinkle with the grated cheese and bake for 25-30 minutes, or until golden brown on top.

Serve up with some greens: a few cheeky florets of broccoli, fine green beans, or peas work really well.  And don't forget to crack out the Bisto for a generous helping of gravy!

Plated and ready for parent appraisal!

But this hearty fayre wouldn't be complete without an equally hearty pudding... And so Blueberry Crumble Cake with some scrumptious ice cream satisfies the student sweet tooth as effectively as it does placate the parents' consternation at the state of your room... or overdraft!  Google it, this recipe is awesome and great to make with housies too!

Nom nom and away! :)