Spiced Parsnip Shepherd's Pie

Name: Spiced Parsnip Shepherd's Pie
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves to serve 4
Ingredients: 2 tablespoons duck fat or goose fat; 1 large onion; 2 cloves garlic; ¾ inch fresh ginger; 2 tablespoons medium strength curry powder; 1 lb minced lamb or beef (your choice); 1 x 14oz can chopped tomatoes; 4 oz frozen peas; 1¼ lb parsnips; 2 medium-sized potatoes; salt and pepper; 2 oz butter; 1 green chilli; 1 bunch fresh coriander; 2 teaspoons turmeric; 1 lemon

Ready in 3 hrs 15 mins

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!

Preparation Time

15 Minutes

Cooking Time

3 Hours

Ingredients for Spiced Parsnip Shepherd's Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 tablespoons duck fat or goose fat
1 large onion
2 cloves garlic
¾ inch fresh ginger
2 tablespoons medium strength curry powder
1 lb minced lamb or beef (your choice)
1 x 14oz can chopped tomatoes
4 oz frozen peas
1¼ lb parsnips
2 medium-sized potatoes
salt and pepper
2 oz butter
1 green chilli
1 bunch fresh coriander
2 teaspoons turmeric
1 lemon

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.