500g minced beef
2 large turnips
beef stock cube
butter for frying and mashing
ground black pepper
red wine, optional
Begin by peeling and dicing the turnips (I used two large ones to cover the top of a 7 inch baking dish with a generous layer of mash), then boil until soft enough to mash with butter, salt and pepper.
Ensure they are well drained as there is quite a lot of water in turnips once they are mashed.
Fry off the mince in butter with salt, pepper and paprika to taste.
When it is browned, add 1/2 a pint of beef stock made up from the cube.
If you are adding a glug or two of red wine reduce the amount of stock accordingly.
When the beef is nicely cooked, transfer it to the baking dish and layer the mash over the top.
Bake on the top shelf of the oven, gas 6/200c/390f for around 20 minutes, or until the mash begins to turn golden and crisp.
Serve with steamed broccoli and an extra knob of butter.
Store covered in the fridge for up to 3 days. Can also be frozen.
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