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

Preparation

  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.