My Food Bag French beef with bacon on potato and parsnip mash

Ingredients

• 600 g Agria potatoes
• 2 parsnips
• 1 tbsp butter
• 1/4 cup milk
• 1 tbsp olive oil
• 1 brown onion finely diced
• 150 g middle bacon rashers rind and fat removed, roughly chopped
• 450 g mince
• 1 tbsp butter
• 1 courgette grated
• 2 Garlic cloves minced
• 1/2 cup beef stock
• 290 g tomato purée
• 1/4 cup water
• 1 packet broccolini, stems trimmed

Instructions

1. Bring a large pot of salted water to the boil.
2. Peel potatoes and parsnips and cut into 3-4cm chunks. Cook in the pot of boiling water for 12-15minutes, or until very soft.
3. While potatoes are cooking, make the french beef. Heat oil in a large fry-pan on medium heat. Fry onion until golden, 2-3minutes. Add bacon and cook for a further 2-3minutes, until just going brown. Add mince, breaking it up with your spoon, and fry for 2-3 minutes until brown. Remove from the fry-pan and set aside, keeping the fry-pan on the heat. Melt butter in the same fry-pan and fry courgette and garlic until lightly coloured.
4. Pour stock, tomato purée and water into the fry-pan and stir in onion, bacon and mince mixture. Bring the simmering point then reduce heat to low. Cover and simmer for 10-15minutes, stirring occasionally, until thickened slightly. Season to taste with salt and pepper.
5. Drain potatoes and parsnip and mash with butter and milk until smooth. Season to taste with salt and pepper.
6. Lightly boil, steam or stir-fry broccolini for 2-3minutes, until bright green and tender.
7. To serve : spoon some mash onto plates and top with a spoonful of french beef with bacon. Serve broccolini on the side.