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First, preheat your oven at 190 degrees celcius.
Spray a large baking dish (roughly A4 sized) with oil spray.
Grate the potatoes, parsnips and beetroot together in a food processor.
Bring a steamer to boiling point, then add the veg in, steaming for 5 minutes, mixing occasionally.
Meanwhile, grate the onion, then add to a frying pan with 10g of the butter and saute until soft.
Now in a large mixing bowl, mix together the veg mix and onions, season generously with sea salt and pepper and add the chopped mint and remaining butter. Stir well.
Transfer to the baking tray and press down with a spatula and bake for 30 minutes.
Remove, cut into portions and serve.