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?


  • 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


  • 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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