Pork and Parsnip Pot Pies
- Preheat oven to 200C.
- Heat the oil in a large frying pan over high heat. Add the leeks, garlic, thyme, parsnip, mince and cook for 5 minutes, breaking up lumps with a wooden spoon, until browned.
- Add the flour and cook, stirring, for 1 minute.
- Add the stock and cook for 2-3 minutes or until thickened.
- Spoon the mixture into 4 x 1 cup-capacity ovenproof dishes. Set aside.
- Place the extra parsnips in a saucepan of salted cold water and bring to the boil.
- Cook for 10 minutes or until tender. Drain and return to the pan.
- Roughly mash, add the butter and milk and mash until smooth.
- Spoon on top of the pork mixture and bake for 15-20 minutes or until golden.
To buy: Parsnips are available all year, but they're at their best between April and October. Choose parsnips that are firm and creamy beige in colour with no soft spots.
To store: Parsnips will keep in the vegetable crisper of the fridge for a week. Avoid wrapping them in plastic as they'll deteriorate faster.