2 tsp olive oil
1 stalk celery, chopped
2 carrots, peeled and chopped
2 tsp cumin seeds
500g pack lean minced beef
1 tbsp garlic infused oil
1 red chili, chopped
400g can chopped tomatoes
1kg parsnips, peeled and chopped into chunks
To serve (optional)
2 tbsp gluten free breadcrumbs
200g grated lactose free cheese
Heat the oil in a large frying pan, then soften the carrots and celery with 1 tsp cumin for a few mins.
Push the veg to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go.
Add the garlic infused oil, chili, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins, add seasoning to taste.
Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high.
Tip the chili mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, gluten free breadcrumbs and lactose free cheese then grill for 5 mins until golden.
Recipe adapted from: Good Food