Recipe: lean beef pies with parsnip mash

Your remedy for winter blues.

This Diane pie recipe from the team at BeefandLamb.com.au is sure to satisfy your insatiable appetite for a hearty and satisfying winter meal. Not only is it delicious, but it is also loaded with wholesome ingredients. Make it make at home for your next Sunday lunch or for a more ambitious dinner party. It’s a definite crowd favourite.

Diane Pies With Parsnip Mash

Lean Beef Mince Pies, parsnip mash, healthy recipes, winter recipesPreparation: 15 minutes
Cooking: 40 minutes
Serves: 4

INGREDIENTS

Diane pies

500gm lean beef mince

1 tbsp olive oil

3 shallots, finely diced

2 garlic cloves, crushed

250gm button mushrooms, thinly sliced

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tbsp tomato sauce

1/4 cup light cooking cream

1/3 cup parsley leaves, finely chopped

Parsnip mash

800gm parsnips, peeled and cut into chunks

1/4 cup low fat milk

1 tbsp butter

2 tbsp finely grated Parmesan

Side vegetables

250gm green beans, trimmed, steamed

1 head broccoli, cut into florets, steamed

COOKING TIPS

  • Remove your mince from the fridge 10-15 minutes before cooking to ensure it cooks evenly.
  • Crumble the mince into the pan to ensure it browns all over, using a fork or wooden spoon to break up.

METHOD

  1. Preheat oven to 180oC (160o fan-forced).
  2. Heat oil in a large non-stick frying pan over medium-high heat before adding the shallots and garlic, cooking for 5 minutes until softened.
  3. To cook the mince, add to the pan in two batches, cooking until browned all over. Add the mushrooms and cook for 2 to 3 minutes, then stir in Worcestershire sauce, mustard, tomato sauce and cook for a further 1 to 2 minutes.
  4. Remove from heat before stirring in cream. Following this, bring to the boil and reduce heat to medium-low, cooking for 2 to 3 minutes or until sauce thickens and then stir through the parsley.
  5. For the parsnip mash, place the parsnips in a large saucepan of cold water and season with salt. Bring to the boil and leave to simmer for 15-20 minutes until completely tender. Drain the parsnips well then mash with milk and butter. Season to taste.
  6. Spoon the mince mixture into four lightly oiled 1 1/4 cup capacity ramekins. Top the mince with parsnip mash and sprinkle with Parmesan and lightly spray with olive oil.
  7. To achieve a nice golden brown, place under a medium grill for 5 minutes.
  8. Plate up pies and serve pies with green beans and broccoli.

For more comfort food recipes from from the team at BeefandLamb.com.au click here.

 

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