Bengali-spiced cottage pie with parsnip mash topping recipe

Heat the oil in a large pan, stir in the onion and garlic, cover and cook over a low heat for 10 minutes until soft and lightly browned. Meanwhile, heat a dry frying pan over a medium-high heat. Add the 3 tsp cumin seeds with the coriander and fennel seeds and toss them around briefly until they darken slightly. Tip into a spice grinder (I use a coffee grinder, reserved just for spices) or pestle and mortar, add the cloves, turmeric and chilli powder, then grind to a powder.

Add the ginger and red chilli to the onion and fry for 2 minutes more. Stir in the ground spice mixture, fry for 1 minute, then add the minced beef. Increase the heat and cook for 3-4 minutes, breaking up the meat with a wooden spoon as it browns.

Add the cinnamon stick, tomatoes, stock and mango chutney, then simmer for 30 minutes until the liquid has reduced and the mixture has thickened but is still moist.

Meanwhile, put the parsnips and potatoes into separate pans of cold salted water, bring to the boil, and simmer the potatoes for 15 minutes and the parsnips for 20 minutes until tender. Preheat the oven to 200°C/fan180°C/gas 6.

Toast the 1 tsp cumin seeds in a dry pan, then crush in a pestle and mortar. Drain the potatoes and parsnips, return to one pan and mash until smooth. Melt the butter in a small pan, then add the crushed cumin seeds and ¼ tsp turmeric. Stir this in with some seasoning to taste and enough milk to soften the mash. Remove the cinnamon stick from the mince, stir in the lemon juice, coriander and some seasoning to taste, then put into a 2.25 litre ovenproof dish. Spoon the parsnip mash over the mince, then bake for 30-35 minutes until bubbling hot and golden brown.