Farmers’ mince

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)