Spiced shepherd’s pie with parsnip mash

Spiced shepherd’s pie with parsnip mash

  • serves 4
  • Easy

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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Ingredients

  • 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 ¼ 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

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.

Check out our best ever Christmas leftover recipes here

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Nutritional Information

  • Kcals 575
  • Fat 30.9g
  • Carbs 42.4g
  • Fibre 14.3g
  • Protein 32.8g
  • Salt 1.5g
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