Parsnip topped shepherd’s pie

My version has a different topping, healthy parsnips and sweet potato mash, in fact this is an amazing easy one pot dish as there is carrot, onion and peas in the meat mixture.

Bake at 220C /fan 200C / Gas 7 (Serves 4-6)

Ingredients

Sunflower oil

2 chopped onions

2 grated carrots

500g minced lamb

1 x 400g can chopped tomatoes

3 beef stock cubes

1 tablespoon Worcester sauce

100g frozen peas

200ml water

For the topping

800g parsnips, peeled and chopped into large chunks

2 large sweet potatoes peeled and chopped into large chunks

Small bunch flat leaf parsley

80g butter

Method

1. Heat two tablespoons of oil in a pan, add the onions and carrots and cook for around five minutes until soft

2. Turn up the heat and add the mince and fry until browned

3. Add the tomatoes, stock cubes, Worcester sauce and the water

4. Cover and simmer for 40 minutes, stirring occasionally

5. Stir in the peas and seasoning, then tip into an ovenproof dish

6. Put the parsnips and potatoes into a pan of cold water, bring to the boil and cook for 10 minutes until tender

7. Drain, season and mash with the rest of the ingredients - then spoon over the mince

8. Bake for 20 minutes until golden and bubbling

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