Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Freezable

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.

Per serving

424 kcalories, protein 22g, carbohydrate 27g, fat 26 g, saturated fat 11g, fibre 8g, sugar 10g, salt 0.53 g

Recipe from Good Food magazine, March 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo jennysmith

    19 September 2008

    jennysmith rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Mia

    20 September 2008

    Mia rated and commented on this recipe

    3 stars

    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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  • Binder photo northernminx

    04 October 2008

    northernminx commented on this recipe

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

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  • Binder photo libbyx

    13 October 2008

    libbyx rated and commented on this recipe

    5 stars

    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

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  • Binder photo SionedGoch

    29 October 2008

    SionedGoch commented on this recipe

    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?

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  • Binder photo Vikster

    04 November 2008

    Vikster rated and commented on this recipe

    5 stars

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

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  • Binder photo clare

    16 November 2008

    clare rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Barney

    20 November 2008

    Barney commented on this recipe

    Thank you all so much, this is one of my favourites too. Watch this space we will have a few more like this coming up in the new year. Bx

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  • Binder photo lyndsey

    10 January 2009

    lyndsey rated this recipe

    5 stars

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  • Binder photo Netsrik

    15 January 2009

    Netsrik commented on this recipe

    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.

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  • Binder photo milkermel

    06 February 2009

    milkermel rated and commented on this recipe

    5 stars

    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!

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  • Binder photo lollo

    18 March 2009

    lollo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Hayend89

    02 May 2009

    Hayend89 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Angie

    05 June 2009

    Angie commented on this recipe

    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.

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  • Binder photo Angie

    05 June 2009

    Angie rated and commented on this recipe

    4 stars

    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.

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  • Binder photo bob

    08 September 2009

    bob rated this recipe

    5 stars

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  • Binder photo Zem

    15 September 2009

    Zem rated and commented on this recipe

    5 stars

    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!

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  • Binder photo manor11

    11 October 2009

    manor11 commented on this recipe

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

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  • Binder photo manor11

    11 October 2009

    manor11 rated this recipe

    5 stars

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  • Binder photo star

    05 November 2009

    star rated and commented on this recipe

    3 stars

    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

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Freezable

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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Per serving

424 kcalories, protein 22g, carbohydrate 27g, fat 26 g, saturated fat 11g, fibre 8g, sugar 10g, salt 0.53 g

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