Description
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
Ingredients
- Vegetable Oil
- Onion
- Carrot
- Beef Mince
- Tomato Puree
- Beef Stock
- Worcestershire Sauce
- Fresh Thyme Leaves
- Floury Potatoes
- Parsnips
- 1% Low-fat Milk
- Nutmeg
- Cheddar Cheese
Instructions
- Preheat the oven to 180c / fan160c / 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