Spiced shepherd's pie with parsnip mash

Spiced shepherd’s pie with parsnip mash

This spiced shepherd’s pie with parsnip mash is an easy recipe for a mid-week fix of comfort food with a twist. Why not give it a go tonight?

1 hour 15 minutes Serves 4 Easy

  • onion 1 large, diced
  • celery 2 sticks, diced
  • carrots 2, diced
  • oil for frying
  • lamb mince 1 pack, about 500g
  • ground cumin 1 heaped tsp
  • cinnamon 1/4 tsp
  • chilli flakes a good pinch (use more if you like heat)
  • plain flour 2 good tsp
  • tomato purée 2 tbsp
  • lamb or chicken stock 400ml

MASH

  • parsnips 1kg,peeled and cut into chunks
  • butter
milk, cream or crème fraîche

To make the mash, put the parsnips in
 a pan of cold water, season with salt and bring to the boil then simmer for 15-20 minutes until completely tender. Parsnips can be quite fibrous, so err on the side of breaking up. Drain really well then mash with a big knob of butter, some seasoning and a good splash of milk, cream or crème fraîche.

To make the filling, heat 1 tbsp of oil in
a pan then cook the onion, celery and carrot with a pinch of salt for about 5 minutes until softened. Add in the lamb and cook until browned all over. Add the spices and cook for 1 minute, then stir in the flour and cook for another minute until it disappears.

Stir in the tomato purée and stock and simmer for 10-15 minutes until thickened but still saucy.
Heat the oven to 200C/fan 180C/gas 6. Tip the lamb mix into a baking dish and top with the parsnip mash. Fork to roughen the surface and dot with a little more butter. Cook in the oven for about 25-30 minutes until bubbling and golden.

PER SERVING 575 kcal, protein 32.8g, carbs 42.4g, fat 30.9g, sat fat 13g, fibre 14.3g, salt 1.5g

Got a bit longer and fancy something equally as comforting? Click here to try our meatball melt lasagne, or here for a veggie version to use up the last of those courgettes!

 

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Three reasons to visit… Sligo

The philosophy behind Myles and Jane Lambeth’s latest book, Surf Cafe Living, is “contemporary Irish cooking with a soupçon of salty air”. Combining cooking, entertaining and other snippets of life by the sea on the West Coast of Ireland, the book (£17.99, Orca Publications) is peppered with casual-sounding but sophisticated recipes that will have you yearning for a trip to Sligo.

If you’re inspired to head west, here are three suggestions from Jane for culinary must-dos in the local area:

Have an organic hot chocolate with gooey marshmallows at Shells Cafe, run by Myles and Jane and set overlooking Strandhill Beach.

Do a seafood safari and barbecue your catch on Aughris Head Beach at the end of the day.

Try the Yeats homemade sausage by Sheerins Butchers - find them every Sunday at Strandhill People’s Marketa haven for food-lovers right beside the sea.

Alternatively, cook up a Sligo-inspired feast at home with Jane and Myles’ recipe for cola-pulled pork, pictured above (photo: Mike Searle):

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Sticky pork and mangetout stir-fry

Sticky pork and mangetout stir-fry

With this sticky pork stir-fry, it’s easy to conjure up the exotic in less than half an hour. Perfect for a mid-week quick fix.

20 minutes Serves 2 Easy

  • dried egg noodles 100g
  • pork escalopes 300g, cut into strips
  • cornflour 1 tsp
  • oil for frying
  • spring onions 4, shredded
  • mangetout 100g, halved lengthways
  • lemon 1, juiced
honey 1 tbsp
  • soy sauce 2 tbsp
  • Asian chilli sauce 2 tbsp

Cook the noodles and drain well. Toss the pork with the cornflour and some seasoning. Heat 1 tbsp oil in a wok or large non-stick frying pan and stir-fry the pork for 2 minutes then scoop the pork out. Add the veg to the pan, keeping back some of the spring onions, and toss for a couple of minutes.

Add back the pork and the lemon, honey, soy and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce. Toss with the noodles until heated through and sprinkle over the remaining spring onions to serve.

PER SERVING 594 kcal, protein 37.6g, carbs 49.4g, fat 26.5g, sat fat 7.3g, fibre 3.8g, salt 3.9g

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The world’s best farm-to-fork feasts

Fancy a farm stay this autumn? Or, to be more specific, a fancy farm stay? Boutique B&B and hotel specialists, I-escape, have put together a collection of some of the world’s best farm-to-fork feasts, from Norfolk’s Hix-inspired The Gunton Arms (pictured) to The Farm art hotel and cook school in Rajasthan. Click here to see the full list. Or, for a slightly earthier experience, book in at one of Featherdown Farms’ luxury tents on the weekend of 3 October (“stewpot weekend”) and you can order a farmer’s stew pack serving 4-5 people for £10.

Chocolate gateau with rose and raspberry cream

Weekend baking: Chocolate gâteau with raspberry and rose cream

This chocolate gâteau with raspberry, rose and vanilla cream
 is an impressive three tiered showstopper – it would make a perfect birthday cake or indulgent dessert to feed a crowd. You can vary the level of rosewater and ratios of milk and dark chocolate to suit your tastes.

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