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Parsnip-topped Italian Villa Pie
- Serves
6
- Difficulty
Medium
Published 1997
So called because it is a far-flung variation of a cottage pie with Italian influences. It tastes so good that it can be served either for a family lunch or at an informal dinner party and needs only a green salad as an accompaniment. The pie has a moistening layer of spinach between the topping and the minced pork.
Ingredients
550 g 1¼ lb 225 g 8
Method
Peel the parsnips if necessary. Peel the potatoes. Chop both up roughly, cutting the potatoes quite a lot smaller than the parsnips. Boil in salted water until they are both soft. Drain and mash thoroughly in a bowl, adding the ground cumin and
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