This version includes an interesting twist though because it uses parsnips instead of potatoes, You may differ in your thoughts but I do sometimes find that I get bored with the potato taste. Parsnip makes for a change from it and it roasts as easily as the potato will. Try it out and see what you think of the end result.
Preparation Time: 50 minutes
- 4 Frozen Minced Beef and Onion Pies
- 500g/ 1lb Frozen Parsnips
- 8 Frozen Yorkshire Puddings
- 500g/1lb Mixed Vegetables. Carrots, Peas, Broad Beans, Green Beans, Broccoli for instance.
- 250g/½lb Cauliflower Florets
- Gravy Mix
- Pre-heat the oven to 200°C,400°F/Gas Mark 6. Use makers instructions if using a fan-assisted oven.
- Place the Minced Beef and Onion Pies onto a metal baking tray. Brush the pastry top with a little water before putting the tray into the top of the oven.
- Take the parsnips and place into an ovenproof dish. Place onto the oven shelf below the pies.
- Both need to cook for about 40 minutes at full temperature.
- After about 10 minutes have passed then start the vegetables cooking.
- Put the carrots and brussels into a steamer bowl and start them cooking. Give them around 5 minutes to get started then add peas, broad beans and grean beans. Put the cauliflower and broccoli into a separate steamer tray from the other vegetables and place it on a higher level. Cook for 20 minutes until all are done. Take from the heat and set to one side while finishing the remainder.
- About 5 minutes before the pie and parsnips are ready is the time to add the yorkshire puddings into the oven. They are ready made so the easiest approach is to scatter them onto the plate with the pies. They will take around 5 minutes to be cooked through.
- Meanwhile, make up the gravy. Spoon sufficient granules into a jug or gravy boat then add boiling water according to the instructions on the pack.
- Take the food from the oven then place a pie onto each of 4 serving plates. Add 2 yorkshire puddings to each then divide the parsnips equally
- Add a generous serving of vegetables to each plate.
- Serve to the table with the gravy, salt and pepper so that diners can add each to their taste.
- If feeling decadent then put out bread and butter to mop up the last of the pie and gravy once the meal is finished.
The Minced Beef and Onion Pies that are used here are perhaps not the best choice. Try a good Steak and Kidney or Meat and Potato Pie instead. The latter is often the best choice especially if it is a deep fill version. A definite stomach filler if serving one of them.