Tasty shepherd's pie with parsnip mash

Tasty shepherd's pie with parsnip mash

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(47 ratings)

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Cooking time

Prep: 1 hr, 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A classic reborn; a low-fat shepherd's pie with a parsnip topping

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
380
protein
22g
carbs
58g
fat
8g
saturates
3g
fibre
10g
sugar
0g
salt
1.25g

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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Method

  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.

Recipe from Good Food magazine, February 2002

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Comments

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carol123's picture
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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.

albert24's picture
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Dette var en svært god rett en kald vinterkveld utenfor Oslo, Norge.

I am going to use this again.

olton_baggie's picture
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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.

duncanbeck's picture

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

lizzafezza's picture
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Delicious

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

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

cindyq's picture
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VERY NICE ON A CHILLY EVENING I COULD HAVE IT EVERY NIGHT IF I COULD!

grymish's picture
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Lovely - substituted the mince for quorn and worked just as well!

aquarianbabe's picture
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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!

suziralph's picture
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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..

a-hatomski's picture
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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!

sitamcaree's picture
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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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