1 Large White Onion, diced
2 Medium Carrots, diced
Lean Ground Beef
14oz Can Tomatoes
1 Bay Leaf
1 Sprig Fresh Tyme
Freshly Ground Black Pepper
Potatoes, peeled and chopped
Parsnips, peeled and chopped
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.