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.'

Latest comments and suggestions

Results 21-40

• westy

  29 August 2008

  westy commented on this recipe

  i made the pie with a bayleaf in the sauce and the result was very tasty although too much worcester sauce for my preference. next time I will reduce to 1 tbsp. I tend to put shephards pies under the grill to crisp up the top if I havn't got the time to wait - It's just as good and the mince part is already cooked before the mash goes on top so no issues there.

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• westy

  29 August 2008

  westy rated this recipe

  

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• Laura

  23 September 2008

  Laura rated and commented on this recipe

  

  Again, I doubled the mince and put in less parsnip and it was very good

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• dusky_rose

  23 December 2008

  dusky_rose rated and commented on this recipe

  

  The name doesn't lie, this is really very tasty! I made a full sauce but only baked enough for 2 servings and used the leftover sauce for jacket potatos that next Saturday. Equally delicious!! My partner is not a great parsnip lover though so next time I will have to use plain mashed potatoes maybe with some leek or spring onion.

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• patsandsmall

  30 December 2008

  patsandsmall rated this recipe

  

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• Paul

  03 January 2009

  Paul rated and commented on this recipe

  

  This is technically Cottage Pie, as Sheppherd's Pie would be with minced lamb. You will need to double the amount of mince that you put in, and simmer the mixture for about 1 1/2 hours rather than the 40 mins mentioned. And you wont need the cornflour as it will thicken itself if cooked for long enough. Let it cool down first before topping with the mash otherwise it will sink in. A little red wine, and some thyme would also kick it in the right direction.

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• Rebecca

  22 January 2009

  Rebecca rated this recipe

  

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• CfOULK

  01 March 2009

  CfOULK rated and commented on this recipe

  

  I don't think 250g mince is enough for 4 people. I used 500g and more potatoes. Very nice though

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• rfontcuberta

  04 March 2009

  rfontcuberta rated this recipe

  

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• delights

  06 March 2009

  delights rated and commented on this recipe

  

  Not very tangy, try adding some chilli flakes.

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• cheeselog

  08 March 2009

  cheeselog commented on this recipe

  Instead of doubling up on the mince, a healthier option would be to add a can of beans, such as kidney beans, chickpeas, or even baked beans.

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• JaneP

  09 March 2009

  JaneP rated and commented on this recipe

  

  Very tasty and it freezes well. I love it!

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• Katharine

  10 March 2009

  Katharine rated and commented on this recipe

  

  Doubled the mince and used one less parsnip! Added mushrooms to the sauce....delicious!

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• peteorwin

  11 March 2009

  peteorwin commented on this recipe

  FYI - this is Cottage Pie, Shepherds Pie is made with minced lamb. Good recipe though.

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• marlene

  13 May 2009

  marlene rated and commented on this recipe

  

  A really simple dish to make and a really tasty dish to eat....yummy!

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• laydee99

  12 July 2009

  laydee99 commented on this recipe

  Absolutely love this recipe, really easy to make & lovely to eat. Another favorite in our house.

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• peejay13

  07 September 2009

  peejay13 rated and commented on this recipe

  

  Although nice enough, this recipe was nothing special in my opinion. Much prefer the spiced parsnip shepherd's pie on this site. Much better balance between meat and topping and far more interesting flavour. Delicious!!

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• Katy

  13 September 2009

  Katy rated and commented on this recipe

  

  Nicer if you think of it as a carrot pie instead of cottage pie

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• Charlie

  11 October 2009

  Charlie rated and commented on this recipe

  

  Too much carrot, ruined it for my own taste.

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• Shona

  09 November 2009

  Shona rated and commented on this recipe

  

  I added double the mince and also some peas, leeks and adzuki beans for health factor. It made enough to freeze 2 portions before adding the mash but I'd only add one tbsp of worcestershire sauce next time as it was a bit too much. Nice winter comfort food.

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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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