An easy twist on a classic dish. James Martin gives his topping a bit of oomph with parsnips and a dash of horseradish.
Ingredients
-
- 1 tbsp
oil - 1 large
onion chopped - 2 medium
carrots, chopped - 560g/1¼ lb
beef mince - 400g/14oz can tomatoes
- 290ml/10fl oz
beef stock - 1
bay leaf - fresh
thyme leaves from 1 sprig - 2 tbsp
tomato purée - salt and freshly ground
black pepper
- 1 tbsp
- For the topping
-
- 750g/1½ lb potatoes, peeled and chopped
- 225g/8oz
parsnips, peeled and chopped - 2 tsp creamed horseradish
- 75g/2½oz
butter - 55ml/2fl oz
milk
Preparation method
-
Preheat the oven to 190C/375F/Gas 5.
-
Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for five minutes until soft.
-
Add the minced beef and cook for three minutes to brown.
-
Add the tomatoes, purée, beef stock, bay leaf and thyme.
-
Cover and simmer for 30 minutes. Season.
-
Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
-
Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.