Shepherd’s pie with creamy potato and parsnip topping

Method

1. Place the potatoes and parsnip in a saucepan and cover with cold salted water. Bring to the boil, then simmer for 20 minutes until very tender.
2. Meanwhile, fry the onion in the oil over a low heat for 5 minutes until softened. Add the lamb mince, increase the heat and fry, stirring to break up the mince, until it is browned all over.
3. Stir in the chilli flakes, tomato purée, Worcestershire sauce, mushroom ketchup (if using) and tomato ketchup. Season with a little salt and freshly ground black pepper, then simmer for 15 minutes.
4. Preheat the oven to 190°C/fan170°C/gas 5. Drain the potatoes and parsnip, then mash well with the butter and milk. Taste, then adjust the seasoning.
5. Spoon the mince into an ovenproof dish, then top with the mash. Dot with the extra butter, then cook in the oven for 25-30 minutes until golden brown and piping hot.