Preheat the oven to 190C. Heat the oil in a large sauté pan or casserole. Add the onion and carrot and cook over a medium/high heat for 5 minutes until soft. Add the minced beef and cook for 3-4 minutes to brown. If the meat is fatty, carefully tilt the pan and spoon off any excess fat. Add the tomato ketchup, canned tomatoes, herbs and stock. Season, cover and simmer for 30 minutes.
Meanwhile, to make the mash. Put the carrots in a large pan of boiling water and boil for 5 minutes before adding the potatoes, sweet potatoes and parsnips. Continue to boil for a further 10-12 minutes, or until the vegetables are tender. The time will vary, depending on how large your vegetables pieces are. Drain and mash with the butter and milk and season with salt and pepper. Spoon the meat into an ovenproof dish, top with the mash and bake for 30 minutes until golden brown.
Tip: It’s a good idea to allow the mash to cool slightly before putting it on top of the mince, this will prevent it from sinking into the meat during cooking!
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