Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (56)

    jennybms's picture

    Having read previous posts, I used only half the lemon juice in the mash. I couldn't get a green chilli, so I used a few dried chilli flakes instead. So yummy!

    purpleflufff's picture

    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.

    peskypeeza's picture

    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.

    notmum's picture

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

    fredwina's picture

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

    jaki85n's picture

    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.

    lynsid's picture

    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.

    ptebbutt's picture

    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!

    mrsnoonoo's picture

    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.

    siamese01cat's picture

    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!!!!

    champain's picture

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

    pepita's picture

    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

    birkssw6's picture

    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.

    valharris's picture

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

    katiesupercook's picture

    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.

    christina11's picture

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


    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…