Farmers’ mince

Farmers’ mince
  • Serves icon Serves 6
  • Time icon Takes 1 hour to make, 25-30 minutes to reheat, plus defrosting

This simple farmers’ mince recipe is a variation of shepherd’s pie, with the mouthwatering addition of Parmesan and parsnips in the potato topping.

Nutrition: per serving

Calories
520kcals
Fat
23.3g (11.9g saturated)
Protein
27.5g
Carbohydrates
54.6g (16.2g sugars)
Salt
1.6g
Calories
520kcals
Fat
23.3g (11.9g saturated)
Protein
27.5g
Carbohydrates
54.6g (16.2g sugars)
Salt
1.6g

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

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)

delicious. tips

  1. 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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