Beef And Parsnip Pie
|Onion||1 Large, peeled and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery stick||2 , scrubbed and chopped|
|Dripping||15 Milliliter (1 Spoon)|
|Raw minced beef||450 Gram|
|Flour||15 Milliliter (1 Spoon)|
|Tomato puree||15 Milliliter (1 Spoon)|
|Ground black pepper||To Taste|
|Basil||5 Milliliter (1 Spoon)|
|Potatoes||350 Gram, peeled and boiled|
|Parsnips||450 Gram, peeled|
|Raw minced beef||1 Pound|
|Tomato puree||1 Tablespoon|
|Potatoes||12 Ounce, peeled and boiled|
|Parsnips||1 Pound, peeled and boiled|
Fry the onion, garlic and celery in the melted dripping until soft.
Add the mince and cook gently for 10 minutes, stirring occasionally.
Stir in the flour and tomato puree and then the stock, seasonings and herbs.
Bring to the boil, cover and simmer gently for 15 to 20 minutes.
Taste and adjust seasonings.
Turn into an ovenproof dish.
Meanwhile mash the potatoes and parsnips together, addbutter and seasonings to taste and beat until smooth.
Either spread or pipe over the meat.
Cook in moderately hot oven for 30 to 40 minutes until the top is browning.