Monday, 12 October 2015

Tuesday Food Blog - Savoury mince with parsnip and potato mash


I am reproducing this recipe on here as opposed to the recipe Tab because I can! No seriously - it is a simple and common recipe that doesn't quite merit a place on the Recipe page. The savoury aspect of the mince is the interesting part. It is in part the beginning of a curry paste and adds  modicum of heat without being overtly curry. 



Savoury mince topped with parsnip and potato mash

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 frozen peas, added to the pan for the last eight minutes
  • 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 (I used creme fraiche)
  • salt and freshly ground black pepper



Preparation method

  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, frozen peas and red wine and cook for eight minutes or until slightly thickened. Spoon into an oven proof casserole. Preheat the oven to medium temperature.
  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 and bake in the oven for half an hour or until the potato has browned.
You can garnish with parsley or sliced tomato. The parsnip and creme fraiche give an edge to the mash so I felt that cheese would not have been appropriate. I do enjoy the mash. The parsnip has a distinctly apple sweetness which gives interest to what can be a rather bland topping.

The other aspect of this meal is that you can make it in varying quantities, freeze some and reheat later. For the weekend and a couple of extra days servings I doubled the quantities.

God Bless