- 25g/1oz butter
- ¼ onion, finely chopped
- pinch coriander seeds, crushed
- pinch cumin seeds, crushed
- pinch chilli flakes
- pinch ground ginger
- 1 tsp cornflour
- 250g/9oz minced beef
- 1 tbsp tomato purée
- 50ml/2fl oz hot beef stock
- 50ml/2fl oz red wine
- 50g/2oz fresh peas, boiled for five minutes and drained
- fresh parsley, to garnish
- 1 parsnip, peeled and finely chopped
- ½ potato, peeled and finely chopped
- 25g/1oz butter
- 1 tbsp double cream
- salt and freshly ground black pepper
- To make the mince, melt the butter in a medium saucepan, over a medium heat. Add the onion and cook for 2-3 minutes, until softened.
- Add the spices and cornflour and stir well.
- Add the mince, and cook for 2-3 minutes until browned.
- Add the tomato purée, hot stock and red wine and cook for eight minutes or until slightly thickened. Spoon the mince mixture into a 15cm/6in chefs' ring on a plate.
- To make the parsnip and potato mash, place the parsnip and potato into a pan of boiling water and boil for 10 minutes, or until soft.
- Add the butter, cream, salt and freshly ground black pepper and mash until smooth. Spoon on top of the mince in the chefs' ring.
- To serve, carefully remove the chefs' ring and serve with the cooked fresh peas on the side and a parsley garnish.