ingredients
serves 4
1 tablespoon oil
1 onion, chopped
2 carrots, chopped
1 pound minced beef
2 tomatoes, peeled and sliced
salt and pepper
1/4 pint beef stock
2 pound parsnips
1/4 cup butter
2 tablespoons milk
TOPPING
2 tablespoons fresh white breadcrumbs
1/3 cup cheese, grated
method
1. Heat the oil in a pan and saute the onion in it until softened. Stir in the carrots and beef and cook, stirring, until the beef is lightly browned.
2. Add the tomatoes, seasoning and stock, bring to the boil and simmer gently for 15 minutes.
3. Meanwhile, peel the parsnips and cook in boiling salted water for 20 to 25 minutes, until tender.
4. Drain, then mash until smooth. Beat in the butter, milk and a generous amount of black pepper.
5. Spread half the parsnips in the bottom and up the sides of a greased ovenproof dish.
6. Spoon in the beef mixture and spread the remaining parsnips over the top.
7. Sprinkle the surface with a mixture of the breadcrumbs and cheese and cook in a moderately hot oven (190°C, 375°F) for 30 to 35 minutes.
