Name: Spiced parsnip shepherd's pies
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 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 tomato; 100g frozen pea; 600g parsnip 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 turmeric; juice of 1 lemon; 50g butter

Home
Recipes
Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

Barney Desmazery

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 4.5 out of 5.90 ratingsRate

loading...

For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

Easily doubled

Easily halved

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spinach with brown butter & capers

A star rating of 5 out of 5.1 rating

Celeriac & walnut gratin

A star rating of 2.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tomato
100g frozen pea

For the topping

600g parsnip

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 turmeric
juice of 1 lemon
50g butter

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal424
fat26g
saturates11g
carbs27g
sugars10g
fibre8g
protein22g
salt0.53g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, March 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.90 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now