October 2009

Serves : 4 people

Preparation time :  45 minutes

Cooking time : 25 minutes

Created by : Raj Sharma

Venue :  Savoy Place

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the minced beef and cook for 3 minutes until brown.
4. Add the tomatoes, purée, beef stock, bay leaf and thyme.
5. Cover and simmer for 30 minutes. Season.
 

Make the mash:

6. Boil the potatoes and parsnips in water until soft.
7. Drain and mash with the butter and milk.
8. Stir in the horseradish and season with salt and pepper.
9. Spoon the meat into an ovenproof dish.
10. Top with the mash and bake for 30 minutes until golden brown.

Ingredients

1 tbsp oil
1 large onion chopped
2 medium carrots, chopped
560g beef mince
400g can tomatoes
1 bay leaf
fresh thyme leaves from 1 sprig
2 tbsp tomato purée
salt and freshly ground black pepper
100ml beef stock 
260ml real ale

For the topping:
parsnips, potato and horseradish mash

750g potatoes, peeled and chopped
225g parsnips, peeled and chopped
2 tsp creamed horseradish
75g butter
55ml milk