Spiced parsnip shepherd's pies

Spiced parsnip shepherd's pies

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(65 ratings)

Prep: 30 mins Cook: 1 hr


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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    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



      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



      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



      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



      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



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

    • juice of 1 lemon



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

    • 50g butter



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


    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.
    5th Feb, 2011
    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!
    2nd Jan, 2011
    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
    6th Nov, 2010
    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.
    23rd Sep, 2010
    I love this dish...it reaches out & gives you the biggest hug :-)
    9th Jul, 2010
    These are delicious, will definitely be making more!
    13th Apr, 2010
    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.
    12th Apr, 2010
    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.
    5th Nov, 2009
    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
    11th Oct, 2009
    Family loved it! Will definately do again, I added carrots as well.
    15th Sep, 2009
    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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