Shepherd’s lighter pie

You’ll need a gratin dish 25 x 33cm

Start by boiling the parsnips in boiling water till very tender. While that is going on, start the meat sauce by sweating the onion in olive oil until soft. Turn up the heat and add the garlic, ginger, coriander and cumin. Let the onions start to brown, and season them a little . Add the mince meat, breaking it up with a spoon to that it mixes well and the spices get hold of the meat. Add the tomato puree and season. Mix well and add the hot stock to the mince along with the Worcestershire sauce. Over a moderate heat, let it bubble and reduce, while taking care to stir it occasionally to avoid burning. Your parsnips should now be done . Drain them and put them back in the saucepan with a tea towel on top to absorb the steam and to help dry them out. Mash thoroughly and then add the cream and cheese before seasoning very well. When the mince is cooked out and very tasty, pour it into the gratin dish. Top with the mash and dot with butter. Oven bake straight away at 180C for about 30 minutes until bubbling and golden brown. This freezes really well, too.