15 mins
Spiced Parsnip Shepherd's Pie
Recipe by Graham
Spiced Parsnip Shepherd's Pie is a great way to prepare a shepherd's pie with a difference. You can use either lamb or beef according to your preference. If you are using beef, you should, of course, call it 'cottage pie' but, hey, who's listening! The taste is wicked!
Spiced Honey Chops 
Spicy Baby Octopus Ingredients for Spiced Parsnip Shepherd's Pie
Currently displaying quantities in US Imperial Measurements
How to Cook Spiced Parsnip Shepherd's Pie
- In preparation, peel and chop the parsnips and the potato into large chunks, peel and crush (mince) the garlic, peel and grate the ginger, peel and finely chop the onion, squeeze the juice from the lemon, deseed and chop the chilli and chop the coriander.
- Heat the duck (goose) fat in a frying pan pan and add the chopped onion. Cook until soft (about 5 minutes) then add the garlic, ginger and curry powder. Continue to cook until aromatic (about 2-3 minutes). Turn up the heat, add the mince and fry until browned, then add the chopped tomatoes and simmer for 20 minutes until the sauce has thickened. Stir in the peas then remove the pan from the heat.
- Meanwhile, place the parsnips and potatoes into a pan of cold salted water, bring to the boil and cook for 10-15 minutes until a fork easily pierces them. Drain, season with salt and freshly ground black pepper, add the butter and mash. Add the chilli, coriander, turmeric and lemon juice and mix well.
- Either using individual dishes or one large ovenproof dish, place the meat sauce on the bottom and top with the parsnip/potato mash. Ruffle up the tops with a fork, then bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20 minutes until golden and bubbling. Serve hot.
GRAHAM'S HOT TIP:
If you want to use fresh tomatoes instead of canned, they will need to be peeled, deseeded and chopped and you will need to add a little water in order to make a rich sauce.
What To Eat Tonight
Beef and Veal are so versatile, yet can be easily spoiled by using the wrong recipe. We offer you lots of really delicious options.
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
When the winter chill sets in, there's nothing like a plate of hot comfort to make you feel good about the world outside.
Other Lamb Recipes
This is a great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours and make a glorious roast dinner
Rogani Gosht (Lamb Braised in Yogurt and Cream) is an authentic Mughlai dish and its recipe dates back to before the 18th century.
I ran out of compliments when first I tasted Stuffed Shoulder of Lambat a friend's house just outside Paris. This is really delicious.
