100gFloury potatoes such as King Edwards or Maris Piper
60gParsnip or swede
15gMature cheddar cheese
15mlMilk
Freshly ground black pepper – to taste
Accompaniment 1
80gCarrots
80gPeas
Instructions
1: Main dish
Approx preparation time: 60 minutes.
Approx cooking time: 30 minutes.
Set oven to 190C/gas mark 5, and set water to boil for potatoes and parsnip/swede
Meanwhile wash, peel and finely chop the onion, carrot and leek. Peel and crush the garlic (you can use the edge of a knife to do this)
Brown the mince in the oil
Add the onion to the meat and fry gently for c 8 minutes in the oil until soft
Add the garlic, carrot, leak and thyme to the softened onions and meat and cook until soft
Add the tomato puree and simmer for c 30 minutes, adding the mixed herbs towards the end with salt and black pepper to taste. Boil away some of the excess liquid to thicken the sauce if necessary.
Meanwhile, wash and peel potatoes and parsnip/swede and cut into 2cm cubes. Grate the cheese.
Boil potatoes and parsnip/swede in the water for c 10 minutes or until soft, but not completely falling to bits. Drain well
Add the grated cheese to the cooked potatoes and parsnip/swede and mash, seasoning with salt and pepper to taste. Add milk as necessary to ensure a smooth creamy consistency
Skim off any excess fat from the meat and vegetable mixture, and add the chopped parsley
Put cooked meat and vegetable mixture into the bottom of a baking tray. Top with potato and parsnip/swede mix
Bake in oven for about 30 minutes until top is golden and dish is thoroughly hot throughout