
Prep time:
Cook time:
Serves: 4
(1 Vote)Ingredients
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75g butter
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2 tbsp tomato puree
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55ml milk
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750g potato peeled and chopped
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1 large onion chopped
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225g parsnips peeled and chopped
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300ml beef stock
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2 tsp horseradish
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550g beef mince
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1 bay leaves
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2 medium carrots chopped
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1 fresh thyme leaves
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400g tin chopped tomatoes
Method
- Preheat the oven to 190C.
- Heat the oil in a large pan. Add the onion and carrot and cook for 5 minutes until soft.
- Add the minced beef and cook to brown.
- Add the tomatoes, tomato purée, beef stock, bay leaf and thyme.
- Cover and simmer for 30 minutes. Season.
- Boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
- Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.
Handy Hint
When and how to freeze: You can either freeze it after you've put the mash on (before you've put it in the oven), or after baking. Either way, cover with a tight layer of clingfilm before freezing
How long will it last?: Up to three months
How do I cook it?: Either put it in the fridge overnight to defrost, then cook as normal, or cook straight from the freezer, adding 30-45 minutes to the cooking time
Additional Information
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Make Ahead
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Kids can help
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Can Freeze
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Meat
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Winter
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Autumn
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Nut Free
Your comments
Isawahatonce 03/10/16 18:56
I made it! It was ok which, going by the standard of most of my cooking, is pretty good.
19/03/11 21:21
Goes down very well with DH and DD
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