Spiced parsnip shepherd's pies

Latest comments and suggestions

Results 61-67

• hstanton

  14 January 2012

  hstanton commented on this recipe

  am just about to try this recipe as have a load of parsnips from the garden but am wondering about the time to boil the parsnips and taters for the mash? Should I only cook for 10 MINS?? surely they will not be mashable......

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  28 January 2012

  Caroline commented on this recipe

  This is brilliant, I make it again and again. I use rather less lemon than the recipe suggests - about half the recommended amount I find just enough, otherwise the lemon becomes a bit overwhelming.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tiggy

  03 February 2012

  Tiggy rated and commented on this recipe

  

  This was very good indeed! After reading some of the advice I put the lemonjuice in to taste. (from a bottle) Ended up with 3,5 tbsp, I'm not sure how much juice you would get from a lemon, though, never measured it. The minced meat comes in 400 g packs where I live, so I put in some carrots and a red pepper to bulk it up a bit. Now I can put some of these in the freezer and save for another day. Great to have a tasty dish I can just take out to defrost in the morning, and do almost no cooking at al,l when I come home in the afternoon. And "hstanton", if you chop the parsnip and potatoes in smaller chunks, there's no problem mashing them after 10 minutes:)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hxnnxh

  30 May 2012

  hxnnxh commented on this recipe

  Love this recipe as it is light and savoury. However, I did make some alterations. I added salt, pepper, tabasco and worcestersauce to the sauce to give it a bit of a kick. I boiled the parsnip and potatoe in vegetable stock (from cube) and let a stalk of lemongrass boil with it. Just a tiny squeeze of lemon in the food processor when chopping the coriander and green pepper and I ended up with a delicious, subtle lemony flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hxnnxh

  30 May 2012

  hxnnxh rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katharine

  28 September 2012

  Katharine rated and commented on this recipe

  

  Was very dubious of the ingredients whilst preparing but I have to say I really pleasantly surprised by the final outcome. It was really delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fay

  26 January 2013

  fay rated and commented on this recipe

  

  Lovely flavours. DI did drain the fat from the lamb once browned and used some reduced fat creme fraiche in the mash instead of butter to reduce fat content.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.