500 g (1 lb) swede, peeled and cut into rough chunks
3 carrots, peeled and cut into chunks, plus 1 large carrot, peeled and grated
375 g (12 oz) good-quality minced lamb
1 courgette, grated
1 beef stock cube, crumbled
400 g (13 oz) can chopped tomatoes
4 tablespoons Worcestershire sauce
3 tablespoons tomato purée
25 g (1 oz) butter
25 g (1 oz) Parmesan cheese, grated
green vegetables, to serve
Cook the swede and carrot chunks in a large saucepan of lightly salted boiling water for 15–20 minutes until tender.
Meanwhile, heat a large frying pan for 1 minute. Add the mince and dry-fry over a high heat for 5 minutes until browned, stirring frequently. Add the grated carrot and courgette and cook for 3 minutes, then add the stock cube, tomatoes, Worcestershire sauce and tomato purée. Stir well, then bring to the boil. Reduce the heat, cover and simmer for 10 minutes.
Drain the swede and carrots, add the butter and mash well using a potato masher or electric blender until thick and almost smooth.
Spoon the meat into a shallow gratin dish and spoon the swede mash over the top. Scatter over the Parmesan and cook under a preheated grill for 3–4 minutes until golden. Serve hot with green vegetables.