Heat the olive oil in a large pan and sautés together the garlic, onion and carrot for 5 minutes. Add in the beef mince and brown. Stir in the chopped tomatoes, tomato purée, chopped thyme and season well with black pepper. Next, stir in the Oxtail soup mix and cold water, mix well and continue to stir until the liquid thickens. Reduce the heat, add in the frozen peas and continue to cook the cottage pie filling for 15-20 minutes. Meanwhile, make the parsnip topping. Cook the potatoes and parsnips in water until they are soft and cooked through. Drain away the water, add the butter and milk and mash together till smooth. Stir in the Dijon mustard and season well with salt and pepper. Tip the meat filling into an ovenproof dish and even out with the back of a spoon. Carefully cover with the parsnip mash and bake in the oven at 190`c for 30 minutes until golden brown. Allow to sit for 5 minutes before serving.

Suggested wine: Jacobs Creek – Shiraz
Ripe plum and spicy fruitcake aromas, with hints of currant, chocolate and well-handled cedary oak. The palate is medium bodied in structure, with ripe plum fruit flavours, good mid palate fruit sweetness and rich yet soft, velvety Shiraz tannins through to the finish.