Ingredients
- onion 1 large, diced
- celery 2 sticks, diced
- carrots 2, diced
- oil for frying
- lamb mince 1 pack, about 500g
- ground cumin 1 heaped tsp
- cinnamon ¼ tsp
- chilli flakes a good pinch (use more if you like heat)
- plain flour 2 good tsp
- tomato purée 2 tbsp
- lamb or chicken stock 400ml
MASH
- parsnips 1kg, peeled and cut into chunks
- butter
- milk, cream or crème fraîche
Method
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Step 1
To make the mash, put the parsnips in a pan of cold water, season with salt and bring to the boil then simmer for 15-20 minutes until completely tender. Parsnips can be quite fibrous, so err on the side of breaking up. Drain really well then mash with a big knob of butter, some seasoning and a good splash of milk, cream or crème fraîche.
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Step 2
To make the filling, heat 1 tbsp of oil in a pan then cook the onion, celery and carrot with a pinch of salt for about 5 minutes until softened. Add in the lamb and cook until browned all over. Add the spices and cook for 1 minute, then stir in the flour and cook for another minute until it disappears.
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Step 3
Stir in the tomato purée and stock and simmer for 10-15 minutes until thickened but still saucy.
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Step 4
Heat the oven to 200C/fan 180C/gas 6. Tip the lamb mix into a baking dish and top with the parsnip mash. Fork to roughen the surface and dot with a little more butter. Cook in the oven for about 25-30 minutes until bubbling and golden.
Nutritional Information
- Kcals 575
- Fat 30.9g
- Carbs 42.4g
- Fibre 14.3g
- Protein 32.8g
- Salt 1.5g
