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1
Pour 500ml of near boiling water over the porcini mushrooms and leave to steep.
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2
Warm oil into very large thick bottomed pan and add the chopped onions, carrots and minced garlic.
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3
Cook, stirring for about 10 minutes.
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4
Drain the porcini, reserving the soaking liquid.
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5
Chop coarsely and add with the button mushrooms to the vegetable mixture.
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6
After about 5 minutes tip the whole lot out to brown the meat.
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7
Add a little more oil to the pan, then tip in the minced meats, breaking them up with a wooden spoon.
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8
Stir for about 5 minutes until the rawness has left them a bit, and salt-unstintingly-and then return the vegetable mixture to the pan.
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9
Stir in flour and add the mushroom-soaking liquid, tinned tomatoes, diluted puree, Marsala and a few shakes of Worcestershire sauce.
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10
Stir well, cover partly with a lid and reduce heat so that the mince bubbles gently, for about 40 minutes to an hour.
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11
Meanwhile boil the spuds in a large pan of salted water until half way done, add the parsnips.
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12
Boil until done, drain, allow to dry a bit.
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13
Warm the milk and melt the butter in the heat of the potato pan.
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14
Rice or mash the potatoes and parsnips straight into this.
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15
Grate in some fresh nutmeg and add salt to taste.
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16
Put the mince into a large dish approximately 37cm x 32cm, then dollop the potato mash on top.
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17
Spread to edges and make fork lines on top.
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18
Dot with butter and sprinkle with Worcestershire sauce.
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19
Cook around 10 minutes in a 225C oven.
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20
You want the top golden.
