Tasty shepherd's pie with parsnip mash

Recipe uploaded by

Mary Cadogan

31 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Making stock

1. Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
2. Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
3. Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
4. Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.

Per serving

380 kcalories, protein 22g, carbohydrate 58g, fat 8 g, saturated fat 3g, fibre 10g, salt 1.25 g

'This looked tempting, and was easy to make. It's a meal on its own, and the combination of flavours gave it a real twist.'

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Results 1-20

• quikflik

  08 November 2007

  quikflik rated and commented on this recipe

  

  I found this to be a really tasty & healthy dish. When I make it again I would add more mince & a bit less carrot & parsnip though.

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• Tomski

  08 November 2007

  Tomski commented on this recipe

  My family and I really enjoyed this very tasty healthy, but comforting dish. It really felt like I was being naughty and the portion size was great! The only thing that I would say is that the it says "Cook 30 mins" above, and it doesn't - you simmer the mince and carrots/onions for 40 minutes then cook the whole pie for 30 minutes - this caught me out and meant we had dinner quite late!

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• Tomski

  08 November 2007

  Tomski rated this recipe

  

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• Suzi

  09 November 2007

  Suzi rated and commented on this recipe

  

  this was so tasty id have it again and again.. but I also included peas and a courgette to bulk it up a bit more.. really scrummy..

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• Sarah

  12 November 2007

  Sarah rated and commented on this recipe

  

  This is now a firm favourite - easy, tasty and a real hearty meal on a chilly evening! I've experimented with a few vegetables going into this one and it always tastes great - i would agree that perhaps more mince and less carrot would be better but hey i guess thats what adds the calories!

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• Grym

  20 November 2007

  Grym rated and commented on this recipe

  

  Lovely - substituted the mince for quorn and worked just as well!

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• Cindy

  25 November 2007

  Cindy rated and commented on this recipe

  

  VERY NICE ON A CHILLY EVENING I COULD HAVE IT EVERY NIGHT IF I COULD!

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• Cindy

  25 November 2007

  Cindy commented on this recipe

  IVE SAID IT ONCE AND I'LL SAY IT AGAIN IT WAS LOVELY!!!

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• Webby

  28 December 2007

  Webby rated and commented on this recipe

  

  This was really lovely especially on a winters night, and so easy to do, I also added some sweetcorn to it.

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• Lynsey

  04 January 2008

  Lynsey rated and commented on this recipe

  

  Delicious

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• Duncanbeck

  09 January 2008

  Duncanbeck commented on this recipe

  I have made this twice now and its a winner! i do put double the mince in however and also add a little cheese in the potatoe.....mmm

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• TC

  10 January 2008

  TC rated and commented on this recipe

  

  Nice, and the kids finished it off at first sitting. It normally takes a few meals before they take to something new. However, it does take a lot longer to cook than the stated time above.

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• Albert

  19 January 2008

  Albert rated and commented on this recipe

  

  Dette var en svært god rett en kald vinterkveld utenfor Oslo, Norge. I am going to use this again.

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• carly

  25 January 2008

  carly rated and commented on this recipe

  

  I've made this a couple of times now, also doubled up on the mince and used a little less carrot. Loved this. very tasty.

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• sue

  28 January 2008

  sue commented on this recipe

  an absolute pleasure to eat, added butter to mash instead of milk great menu

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• Siobhan

  11 February 2008

  Siobhan rated and commented on this recipe

  

  I make this regularly now and freeze portions(without mash). I add cooked peas, mushrooms, chopped green beans or whatever else is around. These I add on the plate before I spoon out the pie, to cater for the kids various vegie preferences (savoy cabbage & broccoli not being among them). All helpings are gobbled up every time.

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• KatNotts

  14 February 2008

  KatNotts rated and commented on this recipe

  

  Delicious. Possibly a little too much parsnip in the mash, but you could always switch it for a but of butternut squash or swede. I added some grated cheese on top too. Will no doubt become a favourite and even my husband managed to cook it without help!

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• xiola102

  28 February 2008

  xiola102 rated this recipe

  

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• Jules

  15 April 2008

  Jules rated and commented on this recipe

  

  Great comfort food!

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• westy

  28 August 2008

  westy commented on this recipe

  i'm going to make this tonight without parsnips and with a bay leaf cooking in the sauce. i'll let everyone know the result

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Ingredients

• 250g packet lean minced beef (12% fat)
• 2 onions , chopped
• 4 carrots (about 450g/1lb), peeled and coarsely grated
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 2 beef stock , cubes dissolved in 425ml/¾pint boiling water
• 1 tsp cornflour
• 900g potatoes , peeled and cubed
• 3 parsnips , peeled, cored and chopped
• 2-4 tbsp skimmed milk
• steamed broccoli or Savoy cabbage to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr 15 mins

Cook 30 mins

Low-fat

Ingredients

• 250g packet lean minced beef (12% fat)
• 2 onions , chopped
• 4 carrots (about 450g/1lb), peeled and coarsely grated
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 2 beef stock , cubes dissolved in 425ml/¾pint boiling water
• 1 tsp cornflour
• 900g potatoes , peeled and cubed
• 3 parsnips , peeled, cored and chopped
• 2-4 tbsp skimmed milk
• steamed broccoli or Savoy cabbage to serve

Per serving

380 kcalories, protein 22g, carbohydrate 58g, fat 8 g, saturated fat 3g, fibre 10g, salt 1.25 g

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