Shepherd’s pie with parsnip

Wrap the parsnip (150 g) in parchment paper and place it in a preheated oven at 180 degrees Celsius for 30-40 minutes, until it becomes soft.

After that, remove the parsnip from the oven and, while it is still hot, puree it with melted butter (1 tbsp), chopped parsley (2 sprigs), salt, pepper, and crushed pine nuts (2 tbsp).

Cut the beef (50 g), pickles (20 g), and pickled mushrooms (20 g) into random pieces with a knife until they reach the consistency of minced meat.

Season the mixture with cumin (a pinch), coriander (½ tsp), chopped parsley (2 sprigs), and mustard (1 tsp). Generously pepper and mix thoroughly.

Place the prepared minced mixture with mushrooms in a heatproof dish, spreading it evenly across the bottom. Carefully cover it with the parsnip puree on top.

Cover the dish with a layer of parchment paper and place it in the preheated oven at 180 degrees Celsius for 15-20 minutes.