Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

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(54 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
424
protein
22g
carbs
27g
fat
26g
saturates
11g
fibre
8g
sugar
10g
salt
0.53g

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 turmeric
  • juice of 1 lemon
  • 50g butter

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Method

  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.

Recipe from Good Food magazine, March 2007

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Comments

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

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

jaki85n's picture
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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
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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
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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
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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
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A touch less lemon in the mash and this is one of my favourite recipes. Always goes down a storm.

pepita's picture

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

birkssw6's picture
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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
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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
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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
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the lemon overpowered the parsnips, i'd leave it out next time.

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