Spiced parsnip shepherd's pies

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• Moonie Gray

  05 January 2010

  Moonie Gray rated this recipe

  

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• jec52

  14 January 2010

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• Linds

  17 January 2010

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• DawnyM

  16 February 2010

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• Sexy Mamma

  28 February 2010

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• Brian H

  12 April 2010

  Brian H rated and commented on this recipe

  

  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.

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• Simon

  13 April 2010

  Simon rated and commented on this recipe

  

  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.

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• BrummyKP

  09 July 2010

  BrummyKP rated and commented on this recipe

  

  These are delicious, will definitely be making more!

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• Pringles

  23 September 2010

  Pringles commented on this recipe

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

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• Wendy

  06 November 2010

  Wendy rated and commented on this recipe

  

  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.

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• hbancroft87

  02 January 2011

  hbancroft87 rated and commented on this recipe

  

  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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• Patjila

  05 February 2011

  Patjila rated and commented on this recipe

  

  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!

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• Caroline

  09 February 2011

  Caroline rated and commented on this recipe

  

  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.

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• Jen

  07 March 2011

  Jen commented on this recipe

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

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• Gwynnie

  28 April 2011

  Gwynnie rated and commented on this recipe

  

  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.

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• Pepper

  27 October 2011

  Pepper rated and commented on this recipe

  

  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.

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• Fluffy

  02 December 2011

  Fluffy rated this recipe

  

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• Mrs N

  05 December 2011

  Mrs N rated and commented on this recipe

  

  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.

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• debkuhnen

  13 December 2011

  debkuhnen rated and commented on this recipe

  

  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! :-)

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• Caroline

  23 December 2011

  Caroline commented on this recipe

  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.

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http://www.bbcgoodfood.com/recipes/3439/

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr

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

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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