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. ---------------------------------------------------------------------------
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Ingredients
