Ingredients
Method
1.Preheat oven to moderate, 180°C.
2.In a large saucepan, heat oil on medium. Sauté parsnip, onion, carrot and garlic for 4-5 minutes until tender. Add lamb, then cook for a further 4-5 minutes until browned.
3.Stir in flour and cook for 30 seconds. Add beef stock and mint jelly, stirring. Increase heat to high and bring to the boil. Reduce heat to low, then simmer for 35-40 minutes until lamb is tender and sauce has thickened. Transfer to an 8-cup casserole dish.
4.Arrange cauliflower over lamb mixture. Sprinkle with combined cheese and breadcrumbs. Bake for 5-10 minutes until golden. Serve scattered with mint leaves and accompanied with salad.
Note
- This dish could be made with lamb mince to reduce the cooking time and cost.