This simple recipe for farmers’ mince is a variation of shepherd's pie, with the mouthwatering addition of Parmesan and parsnips in the potato topping.
Ingredients
- 500g pack 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
For the topping
- 1kg potatoes
- 500g parsnips
- 100ml milk
- 50g butter
- 50g Parmesan cheese, grated
Method
- 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 remaining vegetables, 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.
- If freezing: Tip into a 2-litre oven- and freezer-proof container. Alternatively, divide between smaller containers for individual portions.
- 2. Meanwhile, make the topping. Peel and quarter the vegetables. 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.
- If freezing: Cover and pop in the freezer for up to 3 months.
- 3. Defrost at room temperature. To reheat, preheat the oven to 220°C/ fan200°C/gas 7 and put in the oven for 25-30 minutes, until piping hot.
Nutritional info
Per serving: 520kcals, 23.2g fat (11.9g saturated), 27.5g protein, 54.6g carbs, 16.2g sugar, 1.6g salt
Chef's tip
Defrost at room temperature. To reheat, preheat the oven to 220C/ fan200C/gas 7 and put in the oven for 25-30 minutes, until piping hot.