Categories: October

Ingredients

• 500g lamb mince
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 1/2 swede, finely chopped
• 250g mushrooms, finely chopped
• 2 tbsp plain flour
• 2 lamb stock cubes, crumbled
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 1kg potatoes
• 500g parsnips
• 100ml milk
• 50g butter
• 50g grated fresh Parmesan

Directions

1. Heat a deep, wide frying pan. Add the lamb mince and onions and fry for 5 minutes, until the mince is browned. Add the carrots, swede and mushrooms, fry for another 5 minutes, then sprinkle over the flour and crumbled stock cubes. Cook for a few minutes, then pour in 600ml boiling water and stir to combine. Add the Worcestershire sauce and tomato purée, then taste and season. Simmer for 40 minutes. Tip into a 2-litre oven – and freezer-proof container, or individual containers.

2. Meanwhile, make the topping, Peel and quarter the potatoes and parsnips. Put the potatoes into a large pan of lightly salted water, bring to the boil and cook for 7 minutes. Add the parsnips and cook until both the potatoes and parsnips are tender. Drain, then mash with the milk, butter and Parmesan. Season. Use a fork to spread over the mince and cool. Cover and pop in the freezer for up to 3 months.

3. Defrost at room temperature. To reheat, preheat the oven to 220˚C/fan 200˚C/gas 7 and put in the oven for 25-30 minutes, until piping hot.

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