- 250g packet lean minced beef (12% fat)
- 2 onion, chopped
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- 4 carrot (about 450g/1lb), peeled and coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato purée
- 2 beef stock, cubes dissolved in 425ml/¾pint boiling water
- 1 tsp cornflour
- 900g potato, peeled and cubed
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- 3 parsnip, peeled, cored and chopped
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- 2-4 tbsp skimmed milk
- steamed broccoli or Savoy cabbage to serve
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Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.