Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

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(64 ratings)

Prep: 30 mins Cook: 1 hr


Serves 6
For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal424
  • fat26g
  • saturates11g
  • carbs27g
  • sugars10g
  • fibre8g
  • protein22g
  • salt0.53g
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    For the meat sauce

    • 2 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 1 large onion, chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic clove, crushed
    • small knob of ginger, peeled and granted



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 tbsp medium curry powder
    • 500g minced beef or lamb
    • 400g can chopped tomato



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 100g frozen pea

    For the topping

    • 600g parsnip, peeled and chopped into large chunks



      The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

    • large potato, peeled and chopped into large chunks



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 1 green chilli, deseeded and chopped
    • large bunch coriander, chopped
    • 2 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • juice of 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


    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.

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    Comments (56)

    CailinLondon's picture

    I only read the comments after I made the dish, so will try a bit less lemon juice next time as there was a slightly strange sharpness to the dish. Good way to use up whatever veg is lying about - I used leftover boiled potatoes and and served with broccoli.

    lizleicester's picture

    Lovely comfort food with a nice twist.

    studentcook146's picture

    I used double the curry powder and chilli per person, left out the tumeric, added fresh chopped tomatoes, used only parsnips not potato and added mixed herbs. Result = DELICIOUS

    Sallyannrider's picture

    I love this recipe, it's got such a gorgeous flavour. I added the juice from half a lemon and put in only 1 teaspoon of turmeric. Perfect!

    Jenneil1's picture

    This was really delicious. Used some left over lamb shoulder and added chickpeas instead of peas. Will be a regular in our house from now on!

    fayfumbs's picture

    Lovely flavours. DI did drain the fat from the lamb once browned and used some reduced fat creme fraiche in the mash instead of butter to reduce fat content.

    kfurber's picture

    Was very dubious of the ingredients whilst preparing but I have to say I really pleasantly surprised by the final outcome. It was really delicious!

    hxnnxh's picture

    Love this recipe as it is light and savoury. However, I did make some alterations. I added salt, pepper, tabasco and worcestersauce to the sauce to give it a bit of a kick. I boiled the parsnip and potatoe in vegetable stock (from cube) and let a stalk of lemongrass boil with it. Just a tiny squeeze of lemon in the food processor when chopping the coriander and green pepper and I ended up with a delicious, subtle lemony flavour.

    kaos01's picture

    This was very good indeed! After reading some of the advice I put the lemonjuice in to taste. (from a bottle) Ended up with 3,5 tbsp, I'm not sure how much juice you would get from a lemon, though, never measured it. The minced meat comes in 400 g packs where I live, so I put in some carrots and a red pepper to bulk it up a bit.
    Now I can put some of these in the freezer and save for another day. Great to have a tasty dish I can just take out to defrost in the morning, and do almost no cooking at al,l when I come home in the afternoon.

    And "hstanton", if you chop the parsnip and potatoes in smaller chunks, there's no problem mashing them after 10 minutes:)

    ajctracey's picture

    This is brilliant, I make it again and again. I use rather less lemon than the recipe suggests - about half the recommended amount I find just enough, otherwise the lemon becomes a bit overwhelming.

    hstanton's picture

    am just about to try this recipe as have a load of parsnips from the garden but am wondering about the time to boil the parsnips and taters for the mash? Should I only cook for 10 MINS?? surely they will not be mashable......

    ajctracey's picture

    This has become a firm favorite. Like other people I use less lemon juice (from a bottle) but otherwise I stick to the recipe and it's excellent. I generally serve this with a simple green salad.

    debkuhnen's picture

    Made this tonight. I followed another reviewer's suggestion and only used a little lemon juice. Glad I did as I think it would have been overpowering otherwise.
    We really enjoyed this dinner, in fact our 19 year old said it was one of the best dinners ever. Best part is that he thought he didn't like parsnips before this! :-)

    ttxln2's picture

    Made this for tea - really liked it! Added some cayenne pepper to the meat and left out the butter and the potato from the mash, and only added a splash of lemon juice. Totally delicious! As others have said, maybe a little dry on it's own but served with natural yoghurt mixed with coriander, lemon zest, spring onions and ground cumin - tasted great.

    jackfruit's picture

    I used my home made curry powder as I had some left from another recipe. After tasting the cooked mince mixture, I felt it needed more of a kick so added 1/2 tsp of hot chilli powder. I didn't bother with the lemon juice after the other comments. Use a potato ricer to make the mash smooth then you can cut back half of the butter to make it healthier. I would use less turmeric next time as it was a bit overpowering and also add some salt. My husband loved it.

    gwynnbo's picture

    Really nice, went down well with the rest of the family, used veggie mince, and low fat spread instead of butter, will certainly be one of our favourites.

    jennycain123's picture

    Seemed like an odd bunch of ingredients as I was making it, but have to say the outcome was delicious!

    ajctracey's picture

    Absolutely lovely! Only used a little splash of lemon in the mash, though. Also used red chilli paste and parsley instead of a green chilli coriander - it worked really well and had the family raving.

    patjila's picture

    It's easy to prepare and very tasty, a little less lemon juice works fine. Red chillies instead of green ones. A lovely Winter's day meal and if you don't have frozen peas no problem other veggies works fine too.
    Definitely a great recipe plus already used more then once!

    hbancroft87's picture

    fantastic to freeze in portion trays-
    I make a batch to defrost and heat when working late.
    Nothing better than home cooked food when you get in.
    Love the green chilli in the mash


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