Mince with Parsnip and Potato Mash

Savoury minced beef topped with a creamy parsnip and potato mash, served with fresh peas and parsley garnish.

Quick Beef Main Course British Meat And Potatoes

Estimated Nutrition

Calories

1152

kcal / serving

1152 kcal total

Carbs

35.4g

per serving

35.4 g total

Fat

88.2g

per serving

88.2 g total

Protein

54.5g

per serving

54.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

CondimentsSauces

tbsp

Tomato Purée

Dairy

Butter

for the mince

Butter

for the mash

tbsp

Double Cream

Liquids

Beef Stock

hot

Red Wine

Meat

250

Beef

minced

NutsSeeds

pinch

Coriander Seeds

crushed

pinch

Cumin Seeds

crushed

pinch

Chilli Flakes

pinch

Ground Ginger

piece

Parsley

fresh, garnish

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

0.25

piece

Onion

finely chopped

Peas

fresh, boiled and drained

piece

Parsnip

peeled and finely chopped

0.5

piece

Potato

peeled and finely chopped

Method

Melt 25g butter in a saucepan over medium heat and sauté the onion for 3 minutes.

Stir in the spices and cornflour until well combined.

Add the beef and cook for 3 minutes until browned.

Add tomato purée, 50ml stock, and 50ml wine, cooking for 8 minutes until thickened.

Boil parsnip and potato pieces in a pan of water for 10 minutes until soft.

Mash the vegetables with butter and cream until smooth, then season with salt and pepper.

Spoon mince into a 15cm ring, top with mash, and serve with peas and parsley.