Spiced parsnip shepherd's pies

Recipe uploaded by

Barney Desmazery

22 ratings

Recipe by Barney Desmazery

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1. For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
2. Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
3. Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

Per serving

424 kcalories, protein 22g, carbohydrate 27g, fat 26 g, saturated fat 11g, fibre 8g, salt 0.53 g

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• Lynsey

  31 October 2007

  Lynsey rated this recipe

  

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• Christina

  01 November 2007

  Christina rated and commented on this recipe

  

  the lemon overpowered the parsnips, i'd leave it out next time.

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• Mary

  09 November 2007

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• KatieCook

  15 November 2007

  KatieCook commented on this recipe

  Can i just say what a wonderful recipe this was. It was very simple and worked wonders for making up prior to my dinner party for 12. Thank you for such a great recipe, everyone thorougly enjoyed it.

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• KatieCook

  15 November 2007

  KatieCook rated this recipe

  

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• goodfood

  26 November 2007

  goodfood rated and commented on this recipe

  

  A great meal to incorporate veg into chilrens diet. When children are to eat it, easier to make in one large dish.

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• Sarah

  04 December 2007

  Sarah rated and commented on this recipe

  

  I love this recipe, its so simple but tastes amazing. I also love that the mash has no milk and only a small amount of butter.

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• Pepita

  05 December 2007

  Pepita commented on this recipe

  Hi, It's a fantastic recipie, I made it for lunch for a group of friends and they love it. But I have to say I added cumin seeds to the meat sauce and for the top I used only parsnips and red chilli instead the green one and I layered the top with a mix of mild cheddar and brown breadcrumbs and grilled it. It was very easy to prepare and I made it the evening before using a big dish. Thank you so much for such a good recipes

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• alliekkc

  07 December 2007

  alliekkc rated this recipe

  

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• Ali

  02 January 2008

  Ali rated and commented on this recipe

  

  A touch less lemon in the mash and this is one of my favourite recipes. Always goes down a storm.

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• Rhian

  26 January 2008

  Rhian rated and commented on this recipe

  

  My mother makes this for us regularly when we all manage to get back for a family dinner. We can't get enough of it. It's delicious and must be simple for my mother to make it!!!!

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• Spangleystar

  12 February 2008

  Spangleystar rated this recipe

  

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• Mrsnoonoo

  29 February 2008

  Mrsnoonoo rated and commented on this recipe

  

  Really enjoyed this. I used half a lemon. Would have liked more topping so next time will add a few more parsnips/potato. Very easy to make.

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• Patricia

  11 March 2008

  Patricia rated and commented on this recipe

  

  Very easy to make, and delicious! I used a dash of lemon concentrate in the mash (so it does not overpower the parsnip/potato). Freezes well too!

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• Lynn

  20 March 2008

  Lynn commented on this recipe

  I tried this recipe, but found the meat a bit bland, so added in some worcester sauce for extra bite, lovely, will make it again.

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• Jackie

  26 March 2008

  Jackie rated and commented on this recipe

  

  Made this for 9 people for sunday lunch which was very well accepted. The mash is delicious. Even did a veggie version which was just as delicious. I added a few more veg to the meat sauce too.

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• Fredwina

  22 April 2008

  Fredwina rated and commented on this recipe

  

  This was lovely turns a shepherds pie into something amazing, a favourite on our flat :D

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• sally

  24 April 2008

  sally rated and commented on this recipe

  

  Made this with veggie mince, it was delicious even though I forgot to add the peas!

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• LisaPisa

  28 April 2008

  LisaPisa rated and commented on this recipe

  

  Really enjoyed this! Only added a dash of lemon to the mash as per the previous advice, red chilli instead of green and no coriander available and was still tasty. Also did not have any frozen peas so used mixed veg instead. Found that the meat was really flavoursome but perhaps a little dry so served with some chicken gravy that complemented rather than overpowered the spicy flavours. WIll make again.

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• Girl Flower

  15 September 2008

  Girl Flower rated and commented on this recipe

  

  I loved this meal. Easy to prepare (I made the meat part earlier in the day and then in the evening just added the potato and baked). I forgot to add the peas, though it didnt matter of course. I didnt add the lemon either, based on reading some of the reviews. Will definately make again soon. I served with steamed carrots and fine beans.

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Ingredients

FOR THE MEAT SAUCE

• 2 tbsp sunflower oil
• 1 large onion , chopped
• 2 garlic cloves , crushed
• small knob of ginger , peeled and granted
• 2 tbsp medium curry powder
• 500g minced beef or lamb
• 400g can chopped tomatoes
• 100g frozen peas

FOR THE TOPPING

• 600g parsnips , peeled and chopped into large chunks
• large potato , peeled and chopped into large chunks
• 1 green chilli , deseeded and chopped
• large bunch coriander , chopped
• 2 tsp tumeric
• juice of 1 lemon
• 50g butter

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 30 mins

Cook 1 hr

Ingredients

FOR THE MEAT SAUCE

• 2 tbsp sunflower oil
• 1 large onion , chopped
• 2 garlic cloves , crushed
• small knob of ginger , peeled and granted
• 2 tbsp medium curry powder
• 500g minced beef or lamb
• 400g can chopped tomatoes
• 100g frozen peas

FOR THE TOPPING

• 600g parsnips , peeled and chopped into large chunks
• large potato , peeled and chopped into large chunks
• 1 green chilli , deseeded and chopped
• large bunch coriander , chopped
• 2 tsp tumeric
• juice of 1 lemon
• 50g butter