Minced beef pie with extra veg

You’ll have enough mince left over to make a speedy pepper pesto pasta meal the following day.

SERVES 6

PREP TIME 20 MINS

COOK TIME 1 HR 10 MINS

● 2 x 500g packs lean minced beef

● 2 onions, chopped

● 2 garlic cloves, crushed

● 4 carrots, chopped

● 1 leek, sliced

● 6tbsp Worcestershire sauce

● 2 beef stock pots or cubes

● 4tbsp sundried tomato paste

● 125g mushrooms, sliced

● 2tbsp thickening granules For the topping:

● 1kg potatoes, quartered

● 500g parsnips, halved

● 100ml milk

● 50g butter

1 Fry the mince and onions for 15 mins until the mince is browned and the onion has softened. Add the garlic, carrots, leek and Worcestershire sauce.

2 Stir in 900ml boiling water, stock pots, tomato paste and mushrooms. Simmer for 30 mins.

3 Cook the potatoes in boiling water for 10 mins, add the parsnips and cook for a further 10 mins until tender.

4 Heat the oven to 220C/ Gas 7. Drain potatoes and parsnips and mash with milk and butter.

5 Add thickening granules to the mince and stir. Spoon half into a large ovenproof dish, reserving the rest. Spoon the mash over and bake for 25 mins until bubbling and golden.