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Beef And Parsnip Pie Recipe
|Onion||1 Large, peeled and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery stick||2 , scrubbed and chopped|
|Dripping||15 Milliliter (1 Spoon)|
|Raw minced beef||450 Gram|
|Flour||15 Milliliter (1 Spoon)|
|Tomato puree||15 Milliliter (1 Spoon)|
|Ground black pepper||To Taste|
|Basil||5 Milliliter (1 Spoon)|
|Potatoes||350 Gram, peeled and boiled|
|Parsnips||450 Gram, peeled|
|Raw minced beef||1 Pound|
|Tomato puree||1 Tablespoon|
|Potatoes||12 Ounce, peeled and boiled|
|Parsnips||1 Pound, peeled and boiled|
Serving size: Complete recipe
Calories 4292 Calories from Fat 2117
% Daily Value*
Total Fat 238 g365.5%
Saturated Fat 117.9 g589.3%
Trans Fat 6.8 g
Cholesterol 822.7 mg
Sodium 1817.3 mg75.7%
Total Carbohydrates 350 g116.6%
Dietary Fiber 68 g271.8%
Sugars 65.1 g
Protein 216 g431.2%
Vitamin A 74.9% Vitamin C 537%
Calcium 69.5% Iron 178.8%
*Based on a 2000 Calorie diet
Add the mince and cook gently for 10 minutes, stirring occasionally.
Stir in the flour and tomato puree and then the stock, seasonings and herbs.
Bring to the boil, cover and simmer gently for 15 to 20 minutes.
Taste and adjust seasonings.
Turn into an ovenproof dish.
Meanwhile mash the potatoes and parsnips together, addbutter and seasonings to taste and beat until smooth.
Either spread or pipe over the meat.
Cook in moderately hot oven for 30 to 40 minutes until the top is browning.