Heat half the oil in a large frying pan until smoking hot and add the mince. Cook to seal and then add the remaining oil, onion, celery and garlic. Cook for 10 minutes then add the spices. Cook for a minute and add the tomatoes and stock. Add a lid and simmer for an hour or until meat is thick and saucy. Check seasoning and spoon into a baking dish.

Place the parsnips in a pan and cover with the milk. Season with salt and cook until soft. Blend to a smooth puree. Cook the potatoes until soft, drain well and mash. Mix in the parsnip, and butter. Spoon onto the mince and scatter over the cheese.

Place in a 180oc oven for 20 minutes.