1 Tablespoon Oil
2 Cloves Garlic, minced
1 1/4 Pounds Lean Ground Beef
10 Ounces Beef Stock
2 Tablespoons Tomato Paste
1 1/2 Pounds Potatoes, peeled and chopped
8 Ounces Parsnips, peeled and chopped
2 Teaspoons Creamed Horseradish
2 1/2 Ounces Butter
2 Ounces Milk
FOR THE FILLING: Preheat oven to 375℉.
Heat the oil in a large pan. Add the onion and carrot and cook over medium heat for 5 minutes until soft.
Add the minced beef and cook for 3 minutes to brown.
Add the garlic, tomatoes, tomato paste, beef stock, bay leaf, and thyme.
Cover and simmer for 30 minutes. Season with salt and pepper.
FOR THE TOPPING: Boil the potatoes and parsnips in water until soft.
Drain and mash with the butter and milk.
Stir in the horseradish and season with salt and pepper.
Spoon the meat into an ovenproof dish.
Top with the mash and bake for 30 minutes until golden brown.