Method
1. Preheat your oven to 190°c / 170 fan°c / Gas 5.2. In a large pan fry the onion, carrot and celery in half the olive oil for about 10 minutes
or until soft. Remove from the pan and set aside.
3. Add the remaining olive oil and fry the mince until browned. Add the vegetables back
to the pan and give everything a good stir.
4. Stir in the tomato puree and rosemary, continue cooking for 2-3 minutes. Pour in the Worcestershire sauce, beef stock and chopped tomatoes and bring to the boil.
5. Simmer for 20 minutes and season with salt and milled pepper.
6. Meanwhile, grate the potatoes and parsnips on the course side of the grater and season to taste.
7. Add the peas and Opies Pickled Walnuts to the meat and transfer to an oven dish. Scatter over the grated potato and parsnips, cook in the oven for about 25-30 minutes,until the top is golden and crunchy.
Ingredients
• 1 large onion finely chopped
• 2 carrots chopped
• 2 celery sticks finely chopped
• 2 tbsp olive oil
• 500g mince beef
• 1 tbsp tomato puree
• 1 tsp fresh rosemary
• 2 tbspWorcestershire sauce
• 200ml beef stock
• 1 tin chopped tomatoes
• 4 large potatoes peeled
• 2 parsnips peeled
• 50g frozen peas
• 4 Opies Pickled Walnuts, chopped
