Cottage Pie

1TablespoonOil

2ClovesGarlic, minced

1 Large White Onion, diced

2 Medium Carrots, diced

1 1/4PoundsLean Ground Beef

14oz Can Tomatoes

10OuncesBeef Stock

1 Bay Leaf

1 Sprig Fresh Tyme

2TablespoonsTomato Paste

Salt

Freshly Ground Black Pepper

1 1/2PoundsPotatoes, peeled and chopped

8OuncesParsnips, peeled and chopped

2TeaspoonsCreamed Horseradish

2 1/2OuncesButter

2OuncesMilk

FOR THE FILLING:Preheat oven to 375℉.

Heat the oil in a large pan. Add the onion and carrot andcook over medium heat for 5 minutes until soft.

Add the minced beef and cook for 3 minutes to brown.

Add the garlic, tomatoes, tomato paste, beef stock, bayleaf, and thyme.

Cover and simmer for 30 minutes. Season with salt andpepper.

FOR THE TOPPING:Boil the potatoes and parsnips in water until soft.

Drain and mash with the butter and milk.

Stir in the horseradish and season with salt and pepper.

Spoon the meat into an ovenproof dish.

Top with the mash and bake for 30 minutes until golden brown.