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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A really easy family mid week meal that can be on the table in about 30 minutes. You can use any ratio of potato to parsnip or all potato or all parsnip for the topping. If you can't find kidney beans in chili sauce, just add 2 tsp of chili powder and 50g chopped roasted peppers instead. This isn't over spicy, making it fine for the younger members of the family. This can be made ahead of time and heated in the oven for about 30-40 minutes. Ingredients:
2 teaspoons olive oil |
1 large onion, chopped |
2 teaspoons cumin seeds |
500 g lean ground beef |
2 garlic cloves, crushed |
420 g kidney beans in chili sauce |
400 g chopped tomatoes |
1 kg parsnips or 1 kg potato, peeled and chopped into chunks |
Directions:
1. Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin seed for a few minutes. Push the onion to the edge of the pan, add the beef, then brown well, breaking up any lumps.
2. Add the garlic, beans, tomatoes and half a can of water. Season and cover. Simmer for 20 minutes.
3. Cook the parsnip and potato in boiling salted water until soft. Drain and mash with some salt and pepper.
4. Tip the mince mixture into a large ovenproof dish, spoon over the mash, scatter with remaining cumin seed and grill for 5 minutes or until golden.
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