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.
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.
Preheat oven to 180oC (160o fan-forced).
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.
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.
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.
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.
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.
To achieve a nice golden brown, place under a medium grill for 5 minutes.
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.