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)

    wendycadman's picture

    Disappointed with this one. Full of flavour but the family were in agreement that it would have preferred 'ordinary' shepherds pie with a gravy. The Asian flavours are better suited to more traditional Asian fare in this instance.

    pringles's picture

    I love this dish...it reaches out & gives you the biggest hug :-)

    brummykp's picture

    These are delicious, will definitely be making more!

    sherby's picture

    Absolutely delicious - I followed all the advice on here - namely, added just 1 tbsp of lemon juice, a good glug of worcester sauce to the mince and a touch more curry powder - it was absolutely lovely. Will definitely make again.

    brianhaynes's picture

    My wife and I found this recipe absolutely delicious - really tasty, so wouldn't change a thing in the contents. I will certainly make it again especially as it appears ideal for freezing which is a big plus as far as I'm concerned!
    Being retired and new to both computing and cooking I find the Good Food newsletter a really useful tool to learn and improve my cooking, although I do sometimes find the descriptive text for the preparation of some of the dishes a bit vague - perhaps it's because I'm a learner? Anyway keep up the good work.

    bimbobaby's picture

    i don't like shepherds pie i find it very boring.
    i made this & although it wasn't 1 of my favourtie recipes i prefer it this way to normal shephards pie. made it more exciting & tasty. will have as a week day evening meal

    manor11's picture

    Family loved it! Will definately do again, I added carrots as well.

    zempants's picture

    Love this recipe, such a great twist on an old classic.

    I tend to only use half the lemon juice and add a little tomato puree to thicken the sauce a little, other than that it's perfect!

    angiet's picture

    I have been making this since the recipe was in the Good Food Magazine a year os so back, I never make Shephard's Pie any other way now. There are always some of these in my Freezer for an easy midweek meak. It's really nice with minced Lamb, adding a little fresh mint to the meat sauce.

    angiet's picture

    Since trying this a year or so back when the recipe was in the Good Food Magazine I have never made Shepherd's Pie any other way, its also very good with minced Lamb.
    There are always 2 or 3 of these in my freezer for a fast midweek supper.

    kettmcafee's picture

    This is such a good variation on Shepherds pie and is excellent for a midweek meal with friends. The children are not so keen on the strong flavours - outvoted by the adults though!

    lollo2304's picture

    Mmm.. lovely.
    Was fairly easy to make and tasted delicious. I used a little lemon olive oil on the mash instead of lemon juice and i think it worked quite well.

    Would make again.

    milkermel's picture

    OK I listened to the warning and only put 2 tbsp of lemon juice in mash, that worked well. Added a dash of worcester sauce to the mince mix and didnt have any corriander and grated cheese on top!, But really nice meal for something differant. Oh and I tend to have a surplus of venison mince so used that instead of beef or lamb tasted great, would chanllenge anyone to be able to identify it as venison not beef! agree that it could do with a bit more body, maybe beef stock cube? But definately loved it!

    netsrik's picture

    Found the mash too overpowering - maybe too many parsnips...also the lemon was too much. Would use half quantities next time. Not as impressed as I wanted to be with this.

    mightyjoe's picture

    I've made this 2 ways - the recipe way for us, which is great, and also a smaller version without chilli and a bit less curry powder for my 18m old, who really enjoyed it! I've got loads of home grown parsnips and this is a good new way to cook them.

    vicki79's picture

    This is now a regular meal in our house - Fantastic flavours.

    sionedgoch's picture

    I'd like to make this for myself but am having trouble breaking it down to make for one person. At what stage should I freeze portions for later use?

    Libby76's picture

    I Loved this recipe, I am currently doing weightwatchers so I used low fat spray instead of the oil and used very low fat spread instead of the butter in the potatoes. It worked out at 6.5 points for a quarter of the recipe (if anyone is interested) which is just wonderful. I have now recomended it to all my weightwatchers pals. Thanks

    northernminx's picture

    This recipe tastes gorgeous! It certainly spices up a dish i used to think was rather boring as a child!

    bonbonbon's picture

    Found the lemon overpowered the parsnips, quite unpleasant really. The meat sauce however was delicious, and the dish did freeze well. Any suggestions for other recipes using the meat sauce would be welcome.


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