Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    ajctracey
    28th Jan, 2012
    5.05
    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.
    hstanton
    14th Jan, 2012
    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......
    ajctracey
    23rd Dec, 2011
    5.05
    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.
    debkuhnen
    13th Dec, 2011
    4.05
    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! :-)
    ttxln2
    5th Dec, 2011
    4.05
    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.
    jackfruit
    27th Oct, 2011
    4.05
    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.
    gwynnbo
    28th Apr, 2011
    5.05
    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.
    jennycain123
    7th Mar, 2011
    Seemed like an odd bunch of ingredients as I was making it, but have to say the outcome was delicious!
    ajctracey
    9th Feb, 2011
    5.05
    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.
    patjila
    5th Feb, 2011
    4.05
    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!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.