Prep 10 mins
Cook 1 hr 10 mins
I made this last night and it went down a treat! The parsnips were a great addition, as well as giving an extra vegetable to your kiddies instead of just potatoes. My daughters cleaned their plates and have asked for it again tonight. I made the mince mixture in advance which cut down cooking time in the evening. You can make it even more nutritious by adding some more diced vegetables. From Delicious magazine
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 large carrot, diced
- 500 g beef mince
- 1 tablespoon tomato puree
- 300 ml beef stock, hot
- 1 1⁄2 tablespoons Worcestershire sauce
- 3 -5 fresh thyme leaves
FOR THE CHEDDAR PARSNIP MASH
- 350 g floury potatoes
- 350 g parsnips
- 3 tablespoons 1% low-fat milk
- 1⁄4 teaspoon freshly grated nutmeg
- 50 g mature cheddar cheese, grated
- Preheat the oven to 180ºC/fan160ºC/gas 4.
- Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
- Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
- Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
- For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
- Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
- Bake for 25 minutes, until the mash is golden and crisp in places.
We liked this. DH was a little so-so about the meat mixture but particularly liked the parsnip mash topping. I didn't mind the meat mixture but agreed with DH that it needed "something" extra as the falvour of the herbs was bearly noticable and it was a little bland. We both would have put garlic in it too as we are garlic fans. I used home made beef stock and lots of cheddar cheese on the top. For the rest I stuck to the recipe and yes, more veggies would be a nice addition to this too. Please see my rating system, a lovely 3 stars for a tasty weekday meal, but one that we would very much like to radically increase the herbs in next time. Thanks !
Scrumptious. I didn't have any potatoes, but instead used an enormous rutabaga (swede). Plus, I added jerusalem artichokes to the filling. I also used an excellent organic artisan cheddar and the whole thing turned out amazing.
Really brought memories of childhood back for baboo. He really enjoyed it.