1 large onion, peeled and sliced
500g minced steak
200g chestnut mushrooms, roughly chopped
2 medium carrots, peeled and roughly chopped
1 tbsp tomato purée
150ml stout
150ml rich beef stock
2 tbsp Worcestershire sauce

For the mash
450g parsnips, peeled and roughly chopped
350g potatoes, peeled and roughly chopped
25g butter
15g finely grated Parmesan cheese

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  1. Place the onion, steak and mushrooms into a large heavy based frying pan and cook over a high heat for 10-15 minutes, breaking up with a wooden spoon until the meat is golden all over and the onion and mushrooms are soft and golden.
  2. Add the carrots, tomato purée, stout, beef stock and Worcestershire sauce and bring to the boil. Reduce the heat to a gentle simmer and cook for 5 minutes. Remove from the heat and transfer to a shallow gratin dish.
  3. Preheat the oven to 220°C. Meanwhile, bring a large pan of lightly salted water to the boil and cook the parsnips and potatoes for 15 minutes until tender. Drain well and mash with the butter and season generously with a little salt and freshly ground black pepper.
  4. Mash well with a potato masher then spoon mounds of the mash over the top of the mince mixture, scatter with the Parmesan and bake in the preheated oven for 20 minutes until golden. Enjoy!

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