Diane Pies With Parsnip Mash

Preheat oven to 180ºC (160ºC fan-forced).

Heat oil in a large non-stick frying pan over medium-high heat. Add the eschallots and garlic and cook for 5 minutes until softened. Add the beef mince and cook until browned all over. Add the mushrooms and cook for 2 to 3 minutes, then stir in Worcestershire sauce, mustard and tomato sauce and cook for a further 1 to 2 minutes. Remove from heat, stir in yoghurt, bring to the boil and reduce heat to medium-low, cooking for 2 to 3 minutes or until sauce thickens. Stir through parsley.

For the parsnip mash, place the parsnips in a large saucepan of cold water, season with salt and bring to the boil. Simmer for 15-20 minutes until completely tender. Drain well then mash with milk and butter. Season.

Spoon mince mixture into four lightly oiled 1 ¼ cup capacity ramekins. Top with parsnip mash, sprinkle with parmesan and lightly spray with olive oil. Place under a medium grill for 5 minutes, or until lightly browned.

Serve pies with green beans and broccoli.