Spiced shepherd’s pie with parsnip mash

Name: Spiced shepherd’s pie with parsnip mash
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 large onion diced; 2 sticks celery diced; 2 carrots diced; for frying oil; 1 pack lamb mince about 500g; 1 heaped tsp ground cumin; ¼ tsp cinnamon; a good pinch (use more if you like heat) chilli flakes; 2 good tsp plain flour; 2 tbsp tomato purée; 400ml lamb or chicken stock; 1kg parsnips peeled and cut into chunks; butter; milk, cream or crème fraîche

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 1 hr and 15 mins

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Make a healthier version of a family favourite. Shepherd's pie is made with lamb's mince and this easy recipe, is topped with a creamy parsnip mash. Good weekend comfort food

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Alternatives

Complete the dish

Make this spiced shepherd’s pie with parsnip mash, then check out our parsnip curry, maple-roast parsnips, parsnip chips and plenty more more parsnip recipes?

Ingredients

Nutrition

1 large onion

diced
2 sticks celery

diced
2 carrots

diced
for frying oil
1 pack lamb mince

about 500g
1 heaped tsp ground cumin
¼ tsp cinnamon
a good pinch (use more if you like heat) chilli flakes
2 good tsp plain flour
2 tbsp tomato purée
400ml lamb or chicken stock

MASH

1kg parsnips

peeled and cut into chunks
butter
milk, cream or crème fraîche

Nutrition: per serving

kcal575
fat30.9g
carbs42.4g
fibre14.3g
protein32.8g
salt1.5g

Method

step 1

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.
step 2

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.
step 3

Stir in the tomato purée and stock and simmer for 10-15 minutes until thickened but still saucy.
step 4

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.

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