Minced lamb with parsnip & carrot

Ingredients:

• 2 onions, chopped
• 4 carrots, peeled and chopped
• 1 tablespoon (15ml) oil
• 500g (1lb 2oz) minced lamb
• 2 teaspoon plain flour
• 300ml (1/2 pint) vegetable or lamb stock
• 3 tablespoon (45 ml) tomato puree
• 3 tablespoon (45 ml) Worcestershire sauce
• 1 teaspoon mixed herbs
• sea salt / freshly milled black pepper to taste
• 2carrots, peeled and chopped
• 4 parsnips, peeled and sliced
• 2 teaspoon wholegrain mustard
• small carton of sour cream

Preparation Time:

45 min

Cooking Time:

30 min

Method:

1. Fry the onions and 4 sliced carrots in the oil until softened but not brown. Stir in the lamb and fry until brown and “crumbly”. Drain off any excess fat, then stir in the flour.

2. Pour in the stock and bring to the boil, then add the tomato puree, Worcestershire sauce and herbs. Season, then cover and bring back to the boil, stirring occasionally. Simmer or 30 minutes or until lamb is tender.

3. In the meantime, cook the 2 carrots and 4 parsnips and cook in a large pan of salted boiling water.

4. Preheat oven to 180ºC, 350ºF. Gas Mark 4 and grease the inside of the Pyrex soufflé dish.

5. Once the carrots and parsnip are tender, remove from heat and discard the excess water. Lightly crush the vegetables with the back of a fork, then stir in the mustard and sour cream. Reserve.

6. Place the lamb mixture into the bottom of the souffle dish, then top with the crushed root vegetable mixture.

7. Transfer to the oven and cook for 30 minutes or until golden.