Fun, Food & Farming!


 Serves 3-4



1 tablespoon sunflower oil

1 large onion, chopped

2 tsp cumin seeds

500g Aberdeen Angus Beef mince

420g kidney beans

400g chopped tomatoes

1 clove garlic, chopped finely

1 chopped red pepper

1 finely chopped chilli

750g parsnips, peeled and chopped into chunks

250g potatoes, peeled and chopped into chunks

50g butter




Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins.

Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go.

Add the garlic, kidney beans, chopped tomatoes, pepper and chilli and half a can of water, season and cover, then simmer for 20 mins.

 Meanwhile, cook the parsnips and potato in boiling salted water until tender, drain well, then mash with the butter and some freshly milled black pepper and a little salt.

Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then pop into a hot oven for 20 minutes until golden


13 January, 2013 at 16:16

Tags: january recipe


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