COTTAGE PARSNIP PIE

SERVES 4 PREP 20 MINS COOK 45 MINS PER SERVE 2326kj COST PER SERVE $3.30

500g parsnips, peeled 2 tbsp olive oil 2 celery stalks, chopped 1 carrot, finely chopped 1 onion, finely chopped 2 garlic cloves, crushed 500g beef mince 700g bottle tomato passata ¼ cup red wine 1 tsp dried thyme ⅓ cup grated parmesan 25g butter, melted

1 In a saucepan of boiling, salted water, cook parsnip 5 mins. Drain, set aside to cool.

2 In a deep frying pan, heat oil on medium. Saute celery, carrot, onion and garlic 4-5 mins until tender. Increase heat to high. Add mince and brown 4-5 mins, breaking up lumps.

3 Stir in passata, wine and thyme. Bring to the boil. Reduce heat to low and simmer 10 mins, stirring occasionally, until thickened.

4 Meanwhile, preheat oven to hot, 200°C. Grease 4 x 1½-cup ramekins and place on an oven tray.

5 Coarsely grate partially cooked parsnip into a bowl. Combine with parmesan and butter. Season.

6 Divide beef mixture evenly between ramekins. Top with parsnip mixture. Bake 15-20 mins until golden.