Ingredients
For the mince
25g/1oz butter
¼ onion, finely chopped
pinch coriander seeds, crushed
pinch cumin seeds, crushed
pinch chilli flakes
pinch ground ginger
1 tsp cornflour
250g/9oz minced beef
1 tbsp tomato purée
50ml/2fl oz hot beef stock
50ml/2fl oz red wine
50g/2oz fresh peas, boiled for five minutes and drained
fresh parsley, to garnish
For the parsnip and potato mash
1 parsnip, peeled and finely chopped
½ potato, peeled and finely chopped
25g/1oz butter
1 tbsp double cream
salt and freshly ground black pepper
Method
1. To make the mince, melt the butter in a medium saucepan, over a medium heat. Add the onion and cook for 2-3 minutes, until softened.
2. Add the spices and cornflour and stir well.
3. Add the mince, and cook for 2-3 minutes until browned.
4. Add the tomato purée, hot stock and red wine and cook for eight minutes or until slightly thickened. Spoon the mince mixture into a 15cm/6in chefs' ring on a plate.
5. To make the parsnip and potato mash, place the parsnip and potato into a pan of boiling water and boil for 10 minutes, or until soft.
6. Add the butter, cream, salt and freshly ground black pepper and mash until smooth. Spoon on top of the mince in the chefs' ring.
7. To serve, carefully remove the chefs' ring and serve with the cooked fresh peas on the side and a parsley garnish.
