Spiced shepherd’s pie with parsnip mash
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 large oniondiced
- 2 sticks celerydiced
- 2 carrotsdiced
- for frying oil
- 1 pack lamb minceabout 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 parsnipspeeled and cut into chunks
- butter
- milk, cream or crème fraîche
Nutrition:
- 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.
