Ingredients

Ingredients For the topping

• 900g/2lbs large parsnips, peeled and cut into large chunks

• 2 onions, sliced

• 50g/2oz butter

• large pinch ground cumin

• 1 tbsp freshly ground coriander seeds

• 1 tbsp garam masala

• about 50g/2oz butter

• salt and freshly ground black pepper

For the filling

• 2 leeks or onions, chopped

• 1 carrot, diced

• 3 tbsp dripping or butter

• 4 Italian brown mushrooms, sliced

• 450g/1lb cooked roast lamb, minced, or raw lamb mince

• 1 tbsp flour

• 1 tbsp tomato purée

• 250ml/9 oz hot lamb or chicken stock

• 1 bay leaf

• 1 sprig thyme

• 1 tbsp Worcestershire sauce

Description

Recipe Uses 900g/2lbs Large Parsnips, Peeled And Cut Into Large Chunks, 2 Onions, Sliced, 50g/2oz Butter, Large Pinch Ground Cumin, 1 Tbsp Freshly...

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