Lamb and cannellini bean stew with parsnip mash

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Place flour in a plastic bag. Add lamb and toss to coat. Heat 1 teaspoon oil in a large flameproof casserole dish over medium heat. Cook half the lamb, stirring, for 8 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon remaining oil and remaining lamb.
2. Heat remaining oil in same dish over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add fennel and cook, stirring, for 1 minute or until fragrant. Add paste and cook, stirring, for 1 minute.
3. Add tomatoes and stock and bring to the boil. Add lamb. Bake, covered, for 40 minutes. Add beans and bake, covered, for 15 minutes or until lamb is tender and beans are heated through.
4. Meanwhile, boil, steam or microwave parsnips until tender. Drain. Mash in a large bowl with milk and parmesan. Season with salt and pepper. Top mash with stew and sprinkle with parsley to serve.