Serves 6

800g beef mince
1kg parsnips, chopped into equal-sized pieces
2 tbsp butter
50g double cream
2 tbsp thyme leaves plus extra for garnish
1 tbsp rapeseed oil
2 garlic cloves, chopped
2 onions, chopped
2 tbsp tomato purée
1 tbsp Worcestershire sauce
200ml red wine
450ml beef or vegetable stock
200g carrots

Place the chopped parsnips in a large saucepan of cold water. Bring to the boil, then simmer for 20 mins. Drain and season, then mash with half the butter and all the cream. Mix in half the thyme.

In a large pan, heat the oil and add the garlic and onions. Sauté for 5 mins, then add the beef mince. Cook, stirring, for 6-8 mins, until browned thoroughly. Mix in the tomato purée, Worcestershire sauce and red wine and simmer for 2 mins. Stir in the stock and simmer for a further 20 mins. 

Preheat the oven to 190°C/gas mark 5. At the end of the simmering time, mix
the grated carrots into the beef mixture. Season with pepper and add the remaining thyme leaves. 

Transfer the meat mixture into a large ovenproof dish and top with the parsnip mash. Melt the remaining butter in a small pot in the microwave for 30 secs, until liquid. Brush the butter over the top of the mash. Cook for 15-20 mins, until golden brown Garnish with thyme and serve.