‘Rooty Tooty’ is a term that I made up when I cooked this dish; I thought it was quite fun a great description for this super comforting root vegetable and beef pie. Let’s face it, it sounds better than carrot, parsnip and beef pie anyway. You never know, ten years down the line it may start appearing on British pub classic menu’s (although something tells me that is just a pipe dream). I did get me thinking though, there are so many classic dishes out there that must have been invented by someone; whoever came up with lasagne and pizza is officially my God! So what does it take for a recipe to become famous and replicated by households all over the world? I would say these days that there are so many fantastic and experimental cooks out there that there probably would not be a flavour combination that has not been tried and tested, loved and hated. I doubt a rooty tooty pie will ever become a household name (let’s face it, it’s a chunky cottage pie with a few extra’s thrown in), but whatever you choose to call it I do highly recommend that you try it; as it is one warm and cosy satisfaction on a plate!
– 2 small carrots – peeled and chopped up small
– 1 parsnip – peeled and chopped up small
– 1 white onion – roughly sliced
– 1 tbsp olive oil
– 150g beef – leftover from roast is good – cut into chunks
– 2 cloves garlic – crushed
– 1 tbsp balsamic vinegar
– 400ml gravy – I use Bisto
– 1 sprig rosemary
– 1 tsp marmite
– 1 tsp horseradish
– 2 large potatoes – peeled and cut into 2cm cubes
– 2 tbsp olive oil
– 2 cloves garlic – crushed
– 1 small onion – finely sliced
– Strong cheddar cheese – grated
– Black pepper
Preheat the oven to 180’C
Heat the olive oil in a saucepan and fry the onions for a few minutes until soft
Add the carrots and parsnips and continue to fry, stirring regularly for 5 minutes
Stir in the garlic and the beef and cook until the beef has browned, if you are using leftover roast beef this will not need to take so long
Add the gravy, balsamic vinegar, rosemary, marmite and horseradish; bring to the boil and then simmer for 30-40 minutes until the carrots and snips are soft.
Remove the rosemary after about 20 minutes
In the meantime, bring a pan of salty water to the boil and cook the potatoes for 15 minutes
Heat the oil in a large frying pan and gently fry the onion for 3-4 minutes until soft and then stir in the potato and garlic
Continue to fry the potato until slightly crispy and golden, making sure you stir regularly so as not to burn.
Divide the beef mixture between 2 individual serving dishes, or one larger dish and then top with the potato.
Sprinkle the grated cheese over the top of the potato, along with a twist of pepper, and bake in the oven for 30-40 minutes
Serve with fresh steamed veg and enjoy