Mouth-watering Diane pies, paired with creamy parsnip mash, are the perfect companion on a cold winter's night.
Preheat oven to 180ºC (160º fan-forced).
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.
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.
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.
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.
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.
To achieve a nice golden brown, place under a medium grill for 5 minutes.
Plate up pies and serve pies with green beans and broccoli.
Nutritional analysis per serving (4 servings)
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.
For more hearty recipes like this one, visit beefandlamb.com.au.
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