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Cottage Pie with a Parsnip and Melted Cheddar Mash

Cottage Pie with a Parsnip and Melted Cheddar Mash


  • 1 kg of Fresh Meadow Irish Organic Beef Steak Mince
  • 250g of Dulano Smoked Bacon Lardons
  • 2 tbsp of Fresh Meadow Organic Tomato Ketchup
  • 3 tbsp of Steak House Marinade
  • 10 medium Potatoes peeled and halved
  • 4 Parsnips peeled and cut into chunks
  • 200g grated Rathdaragh Medium Cheddar
  • 1 large Onion finely chopped
  • 2 tbsp Vita D'or Sunflower Oil
  • Splash of Milk
  • 1 tbsp of Dairy Manor butter
  • Kania Salt and pepper


  1. Put the onion, bacon & sunflower oil into a pot and cook slowly for 15 minutes with a lid on, 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 okay.
  3. Add the steak mince and break up, cook for 5 minutes. Meanwhile put the potatoes and parsnips on to boil.
  4. Add the steak marinade and ketchup to the mince and cook for a further 15 minutes, season and set aside.
  5. When the potatoes and parsnips are cooked, drain, add the milk, butter, salt and pepper then mash until you get the texture you like.
  6. Place the meat into a baking dish or divide between 2 dishes if freezing, top with the mash and then the cheese. (it’s at this point that the dish is ready for freezing)
  7. Bake in an 180°C oven for 20 minutes until golden and bubbling.