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Poole, Dorset BH15 2PW
Beef broth and red wine cottage pie


Serves: 8
Difficulty: Easy
TOTAL PREP TIME: 10-minutes


300ml Boil and Broth beef bone broth
200ml red wine
500g sweet potatoes
200g parsnips
500g beef mince
1 cauliflower chopped
2 red onion chopped
4 cloves of garlic chopped
2 beef stock cubes
1 can of chopped tomatoes
100ml milk
1 tbsp butter
Dried parsley to garnish


  1. Heat the oven to 180 degrees
  2. Peel and chop the potatoes and parsnips, add to a saucepan of water and bring to the boil.
  3. Once potatoes and parsnips are boiling, reduce the heat to simmer for 20 minutes
  4. In a wok or fry pan, add the minced beef, garlic, chopped onion, and chopped cauliflower. Cook in the juices for 5 minutes
  5. Add the red wine, bone broth and chopped tomatoes
  6. Crumble in the stock cubes
  7. Leave to simmer for 15-minutes
  8. Remove the vegetables and parsnips from the stove and mash with the butter and the milk
  9. Pour all the minced mix into an oven-proof dish, then cover with mash
  10. Finally, sprinkle the top with dried parsley and bake in the oven for 35-minutes

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