Ingredients: 

250g Best Quality Steak Mince
2 onions chopped
4 carrots, peeled and coarsely grated
2 tbsp Worcestershire sauce
2 tbsp Sundried tomato puree
2 beef stock cubes, dissolved in 425ml / ¾pt boiling water
1 tsp cornflour
900g/2lb potatoes peeled and cubed
3 large parsnips peeled and cored
2-4 tbsp skimmed milk
1 large sprig rosemary
5-6 chives
Salt & pepper to taste

Method:

1. Dry fry the mince in a non stick pan, until evenly browned and crumbly.
2. Add the onions and carrots, cook over a high heat for 5 minutes stirring well.
3. Add the Worcestershire sauce and tomato puree, pour over the stock and bring to the boil, stirring until well mixed.
4. Cover the pan and simmer for 40 minutes on a low heat, stirring occasionally, until the carrots and onions are tender and the stock has reduced.
5. Preheat the oven 200ºC/Gas 6/180ºC
6. Season the cooked mince to taste with salt & pepper
7. Dissolve the cornflour in water and stir into the mince, cooking for a minute until it thickens.
8. During the simmering of the meat, cook the potatoes and parsnips in boiling salted water, add the sprig of rosemary, for 15 minutes or until tender.
9. Remove the rosemary, drain the potatoes and parsnips and mash with salt & pepper and enough milk to make creamy.
10. Carefully transfer the meat mixture into an ovenproof dish, top with the mash mix and add snipped chives.
11. Score the surface of the mash with a fork and place dish to the centre of the oven and cook for 30-40 mins or until the mix is crisp and golden.
12. Serve with buttered savoy cabbage.