Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

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(65 ratings)

Prep: 30 mins Cook: 1 hr

Easy

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
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Ingredients

    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
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic cloves, crushed
    • small knob of ginger, peeled and granted
      Ginger

      Ginger

      jin-jer

      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
      Tomato

      Tomato

      toe-mart-oh

      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
      Parsnip

      Parsnip

      par-snip

      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
      Potato

      Potato

      po-tate-oh

      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

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • juice of 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    sarahmumof5
    7th Oct, 2017
    Made this for the family but used mild curry powder . All loved it even our 7 year old. Will be cooking again.
    Crzdcdn
    10th Jun, 2017
    5.05
    Absolutely loved this take on a shepherd's pie. Used sweet potato instead of potato and it works just as well, complimenting the parsnip.
    CailinLondon
    8th May, 2016
    2.55
    I only read the comments after I made the dish, so will try a bit less lemon juice next time as there was a slightly strange sharpness to the dish. Good way to use up whatever veg is lying about - I used leftover boiled potatoes and and served with broccoli.
    lizleicester
    26th Mar, 2016
    3.8
    Lovely comfort food with a nice twist.
    studentcook146
    7th Dec, 2015
    5.05
    I used double the curry powder and chilli per person, left out the tumeric, added fresh chopped tomatoes, used only parsnips not potato and added mixed herbs. Result = DELICIOUS
    Sallyannrider
    21st Feb, 2015
    5.05
    I love this recipe, it's got such a gorgeous flavour. I added the juice from half a lemon and put in only 1 teaspoon of turmeric. Perfect!
    Jenneil1
    4th Mar, 2014
    5.05
    This was really delicious. Used some left over lamb shoulder and added chickpeas instead of peas. Will be a regular in our house from now on!
    fayfumbs's picture
    fayfumbs
    26th Jan, 2013
    5.05
    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.
    kfurber
    28th Sep, 2012
    5.05
    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!
    hxnnxh
    30th May, 2012
    4.05
    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.

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