Mouth-watering Diane pies, paired with creamy parsnip mash, are the perfect companion on a cold winter's night. 


  • Diane pies

  • 500gm lean beef mince

  • 1 tbsp olive oil

  • 3 shallots, finely diced

  • 2 garlic cloves, crushed

  • 250gm button mushrooms, thinly sliced

  • 2 tbsp Worcestershire sauce

  • 1 tbsp Dijon mustard

  • 1 tbsp tomato sauce

  • 1/4 cup light cooking cream

  • 1/3 cup parsley leaves, finely chopped

  • Parsnip mash

  • 800gm parsnips, peeled and cut into chunks

  • 1/4 cup low fat milk

  • 1 tbsp butter

  • 2 tbsp finely grated Parmesan

  • Side vegetables

  • 250gm green beans, trimmed, steamed

  • 1 head broccoli, cut into florets, steamed


  • 1.

    Preheat oven to 180ºC (160º fan-forced).

  • 2.

    Heat oil in a large non-stick frying pan over medium-high heat before adding the shallots and garlic, cooking for 5 minutes until softened.

  • 3.

    To cook the mince, add to the pan in two batches, cooking until browned all over. Add the mushrooms and cook for 2 to 3 minutes, then stir in Worcestershire sauce, mustard, tomato sauce and cook for a further 1 to 2 minutes.

  • 4.

    Remove from heat before stirring in cream. Following this, bring to the boil and reduce heat to medium-low, cooking for 2 to 3 minutes or until sauce thickens and then stir through the parsley.

  • 5.

    For the parsnip mash, place the parsnips in a large saucepan of cold water and season with salt. Bring to the boil and leave to simmer for 15-20 minutes until completely tender. Drain the parsnips well then mash with milk and butter. Season to taste.

  • 6.

    Spoon the mince mixture into four lightly oiled 1 1/4 cup capacity ramekins. Top the mince with parsnip mash and sprinkle with Parmesan and lightly spray with olive oil.

  • 7.

    To achieve a nice golden brown, place under a medium grill for 5 minutes.

  • 8.

    Plate up pies and serve pies with green beans and broccoli.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 641kj
  • Fat Total 28g
  • Saturated Fat 12g
  • Protein 39g
  • Carbohydrate 64g
  • Sugar 21g
  • Sodium 421mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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