Farmers’ mince

  • Portion size: Serves 6
  • Takes 1 hour to make, 25-30 minutes to reheat, plus defrosting
  • Difficulty: easy

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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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

  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)
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  • Nutrition

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

    Quick wins & 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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