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Diane pies with parsnip mash



PREP TIME: 15 mins
COOK TIME: 40 mins


These Diane pies with parsnip mash are great because everyone gets to have their own. Recipe from our friends at TrueAussie.


  • 500g The Meat Club Angus Beef Lean mince
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 3 eschallots, finely diced
  • 250g button mushrooms, thinly sliced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato sauce
  • 1/4 cup natural yogurt
  • 1/3 cup parsley leaves, finely chopped
  • 800g parsnips, peeled and cut into chunks
  • 1/4 cup low fat milk
  • 1 tbsp butter
  • 2 tbsp finely grated parmesan
  • 250g green beans, trimmed and steamed
  • 1 head of broccoli, cut into florets and steamed


  1. Preheat oven to 180ºC, or 160ºC if your oven is fan-forced.
  2. In a large non-stick frying pan, heat olive oil over medium-high heat. Add beef mince and cook till browned all over.
  3. Add mushrooms and cook for 2-3min. Add Worcestershire sauce, mustard and tomato sauce, and stir well. Cook for about 1-2min.
  4. Remove pan from heat and stir in your yogurt. Then bring this to a boil and reduce heat to medium-low. Cook for 2-3min or until sauce thickens. Add parsley and stir through.
  5. In a large saucepan, add parsnips to cold water and season with salt. Bring to a boil, then simmer for 15-20min until parsnips are completely tender. Drain well and mash with milk and butter.
  6. Spoon your mince mixture into 4 lightly oiled 1 1/4 cup ramekins. Top with parsnip mash and sprinkle parmesan. Lightly spray with olive oil and put under a medium grill for 5 mins or until lightly browned.
  7. Serve pies with green beans and broccoli.