Ingredients
• 1kg (about 8) parsnips, roughly chopped
• 40g butter
• 1 cup skim milk
• Sea-salt flakes and freshly ground black pepper, to season
• 1 Tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 1 carrot, coarsely grated
• 1 small red capsicum, finely diced
• 2 cloves garlic, crushed
• 500g beef mince
• 1 tsp Italian dried herbs
• 400g can diced tomatoes
• 1 cup salt-reduced beef stock
• 1 zucchini, coarsely grated
• 1/3 cup finely grated parmesan
Method
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Put parsnips in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat and simmer for 20 minutes or until tender. Drain and transfer to a large bowl. Add butter and milk. Mash until smooth. Season, cover with plastic wrap and set aside.
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Preheat oven to 200°C. Heat oil in a large frying pan over a medium heat. Add onion, carrot, capsicum and garlic and cook, stirring, for 10 minutes or until tender. Add mince and cook, breaking it up with a flat-bottomed wooden spoon, for 8 minutes or until browned.
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Add dried herbs, tomatoes and beef stock and bring to the boil. Simmer for 10 minutes or until meat is tender and mixture has thickened.
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Using your hands, gently squeeze as much liquid as possible from zucchini and add to mince. Cook for 2 minutes. Season, then remove from heat.
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Transfer mince mixture to an 8-cup-capacity baking dish. Spoon parsnip mash over mince.
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Sprinkle over parmesan. Bake for 25 minutes or until parsnip topping is golden. Serve.
Cook's tip
Opt for small and medium parsnips, as the large ones have a hard cord inside that has to be removed before cooking.
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