Ingredients

Instructions

  1. Preheat the oven to 180ºC/fan160ºC/gas 4.
  2. Heat the oil in a pan over medium heat and add the onion and carrot and cook, stirring for 5 minutes.
  3. Add the mince, turning the heat up and cook for 5 minutes until it is completely browned; Add the tomato puree, stir for 1 minute and add the beef stock, Worcestershire sauce and thyme.
  4. Bring it to the boil, cover and simmer for 20 minutes; Uncover and cook for a further 5-10 minutes until most of the liquid has been absorbed; Check the seasoning and then spoon into a 2 litre ovenproof dish.
  5. For the mash, cut the parsnips and potatoes into medium sized pieces and put into a large pan of cold salted water; Bring to the boil and simmer for 15 minutes or until tender; Drain and return to the pan for 30 seconds to get rid of any excess moisture; Mash with the milk and nutmeg, season and set aside.
  6. Spoon the mash onto the mince; Rough it up with a fork and sprinkle with the cheese.
  7. Bake for 25 minutes, until the mash is golden and crisp in places.