- 1 tbs of Tasmanian olive oil
- 1 brown onion, finely chopped
- 1 carrot, grated
- 2 celery sticks, finely chopped
- 2 cloves of garlic, crushed
- 500g lamb or beef mince
- 1 bay leaf
- 400g tin of chopped tomatoes
- Salt and pepper, to season
- 100mls of vegetable stock
- 500gms parsnip
- ½ cup of grated cheese
- In a large saucepan over medium-high heat, heat olive oil. Add Onion, carrot, celery, garlic to the pan, stirring for five minutes or until soft. Add the lamb mince and cook for five minutes until onion starts to brown.
- Add the tomatoes, bay leaf and vegetable stock; bring to the boil. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
- Steam the parsnips for 4-5 minutes until Soft (you can also use the microwave to steam parsnips). Add two tablespoons of olive oi and blend with a stick blender or potato masher until nice and creamy. Season with salt and pepper.
- In a casserole dish place the lamb mixture down the bottom and the parsnip mixture on top. Top with cheese and bake in a preheated oven at 180 degrees c for 15 minutes or until golden brown.
We love leftovers: Add any finely chopped veg into the meat mixture to veg-up this classic.
Do you have an abundance of canned beans or lentils in the pantry? Simply swap the mince for one can of brown lentils or beans for a vegetarian option.