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Mince with parsnip and potato mash

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. To make the mince, melt the butter in a medium saucepan, over a medium heat. Add the onion and cook for 2-3 minutes, until softened.

  2. Add the spices and cornflour and stir well.

  3. Add the mince, and cook for 2-3 minutes until browned.

  4. Add the tomato purée, hot stock and red wine and cook for eight minutes or until slightly thickened. Spoon the mince mixture into a 15cm/6in chefs' ring on a plate.

  5. To make the parsnip and potato mash, place the parsnip and potato into a pan of boiling water and boil for 10 minutes, or until soft.

  6. Add the butter, cream, salt and freshly ground black pepper and mash until smooth. Spoon on top of the mince in the chefs' ring.

  7. To serve, carefully remove the chefs' ring and serve with the cooked fresh peas on the side and a parsley garnish.

Ingredients

For the mince

  • 25g/1oz butter
  • ¼ onion, finely chopped
  • pinch coriander seeds, crushed
  • pinch cumin seeds, crushed
  • pinch chilli flakes
  • pinch ground ginger
  • 1 tsp cornflour
  • 250g/9oz minced beef
  • 1 tbsp tomato purée
  • 50ml/2fl oz hot beef stock
  • 50ml/2fl oz red wine
  • 50g/2oz fresh peas, boiled for five minutes and drained
  • fresh parsley, to garnish

For the parsnip and potato mash

  • 1 parsnip, peeled and finely chopped
  • ½ potato, peeled and finely chopped
  • 25g/1oz butter
  • 1 tbsp double cream
  • salt and freshly ground black pepper

Shopping List

Mince with parsnip and potato mash

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

Other

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