Farmers’ mince
- Published: 30 Sep 05
- Updated: 12 Mar 25
This simple farmers’ mince recipe is a variation of shepherd’s pie, with the mouthwatering addition of Parmesan and parsnips in the potato topping.
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Serves 6
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Takes 1 hour to make, 25-30 minutes to reheat, plus defrosting
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Ingredients
- 500g pack lamb mince
- 2 onions, finely chopped
- 3 carrots, finely chopped
- ½ 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
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Method
- 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)
- 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)
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- Recipe from October 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 520kcals
- Fat
- 23.3g (11.9g saturated)
- Protein
- 27.5g
- Carbohydrates
- 54.6g (16.2g sugars)
- Salt
- 1.6g
delicious. tips
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.
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