- October 2005
- Serves 6
- 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.
- 23.3g (11.9g saturated)
- 54.6g (16.2g sugars)
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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