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.
    10th Jun, 2017
    Absolutely loved this take on a shepherd's pie. Used sweet potato instead of potato and it works just as well, complimenting the parsnip.
    8th May, 2016
    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.
    26th Mar, 2016
    Lovely comfort food with a nice twist.
    7th Dec, 2015
    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
    21st Feb, 2015
    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!
    4th Mar, 2014
    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
    26th Jan, 2013
    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.
    28th Sep, 2012
    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!
    30th May, 2012
    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.
    kaos01's picture
    3rd Feb, 2012
    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:)


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