Beef & Squash Stew With Parsnip Mash

Boil a full kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a little drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion and garlic with a pinch of salt and cook for 4-5 min or until softened

Once the onion has softened, add your beef mince to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour

Increase the heat to medium-high and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Meanwhile, slice your baby button mushrooms roughly

Dissolve your stock mix and tomato paste with 300ml [390ml] [500ml] boiled water – this is your stock

When your mince has browned, add the sliced mushrooms and your butternut squash cubes to the pan and cook for 1-2 min

Add the stock, Dijon mustard and your Henderson's Relish with a generous grind of black pepper

Give everything a good mix up and cook, covered, for 20-25 min or until the sauce has reduced, the squash has softened and the the mince is cooked through (no pink meat!) – this is your beef & squash stew

Reboil a kettle

While the stew is cooking, peel your potato[es] and parsnip[s] and chop them into bite-sized pieces

Add the chopped potato and parsnip to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Return the potato and parsnip to a low heat with a small knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth

Chop your parsley finely, including the stalks