This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a saucepan of boiling salted water, cook parsnip for 5 minutes. Drain and set aside to cool.
2.In a deep frying pan, heat oil on medium. Sauté celery, carrot, onion and garlic for 4-5 minutes until tender. Increase heat to high. Add mince and brown for 4-5 minutes, breaking up lumps.
3.Stir in passata, wine and thyme. Bring to the boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until thickened.
4.Preheat oven to hot, 200°C. Grease 4 x 1 ½-cup ramekins and place on an oven tray.
5.Coarsely grate the partially cooked parsnip into a bowl. Combine with parmesan and butter. Season to taste.
6.Divide beef mixture evenly between ramekins. Top with parsnip mixture. Bake for 15-20 minutes until golden.
