Farmers may well be posher than shepherds. This simple recipe for farmers' mince is a variation of shepherd's pie, with the mouthwatering addition of Parmesan and parsnips in the potato topping. The recipe also gives details on how to freeze this hearty meal.
Serves 6
Takes 1 hour to make, 25-30 minutes to reheat, plus defrosting
Per serving:
520kcals
23.2g fat (11.9g saturated)
27.5g protein
54.6g carbs
16.2g sugar
1.6g salt
1. Heat a deep, wide frying pan. Add the lamb mince and onions and fry for 5 minutes, until the mince is browned. Add the remaining vegetables, fry for another 5 minutes, then sprinkle over the flour and crumbled stock cubes. Cook for a few minutes, then pour in 600ml boiling water and stir to combine. Add the Worcestershire sauce and tomato purée, then taste and season. Simmer for 40 minutes.
Defrost at room temperature. To reheat, preheat the oven to 220°C/ fan200°C/gas 7 and put in the oven for 25-30 minutes, until piping hot.
If freezing: Tip into a 2-litre oven- and freezer-proof container. Alternatively, divide between smaller containers for individual portions.
2. Meanwhile, make the topping. Peel and quarter the vegetables. Put the potatoes into a large pan of lightly salted water, bring to the boil and cook for 7 minutes. Add the parsnips and cook until both the potatoes and parsnips are tender. Drain, then mash with the milk, butter and Parmesan. Season. Use a fork to spread over the mince and cool.
If freezing: Cover and pop in the freezer for up to 3 months.
3. Defrost at room temperature. To reheat, preheat the oven to 220°C/ fan200°C/gas 7 and put in the oven for 25-30 minutes, until piping hot.
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