SHEPHERD’S PIE WITH TURNIP MASH TOPPING

SERVES 4-6 PREP 20 MINS COOK 1 HOUR PER SERVE 1581kj

2 tbsp olive oil 1 large onion, chopped 2 celery stalks, chopped 2 carrots, chopped 500g pork and veal mince 2 cups beef stock 2 tbsp tomato sauce 1 tbsp Worcestershire sauce 1 tbsp thyme leaves, plus extra to garnish 500g turnips, peeled, chopped 1 large potato, peeled, chopped 60g butter, chopped

1 Preheat oven to moderate, 180°C. 2 In a large frying pan, heat oil on high. Saute onion, celery and carrot 3-4 mins.

3 Add mince and brown 3-4 mins. Stir in stock, sauces and thyme.

4 Bring to boil. Reduce heat to low and simmer, stirring occasionally, 20-25 mins until most of the liquid has evaporated.

5 In a medium saucepan, cook turnips 25-30 mins until tender, adding potato during final 15 mins of cooking time. Drain well. Mash well with butter and season.

6 Spoon mince mixture into an 8-cup ovenproof dish. Top with mash and ruffle with a fork. Sprinkle with extra thyme leaves.

7 Bake 20-25 mins until golden. Sprinkle with a few extra thyme leaves. Set aside 5 mins before serving.