Ingredients

Steps

• 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.