Shepherd’s pie with creamy potato and parsnip topping
- January 2011
- Serves 4
- Takes 10 minutes to make, 45-50 minutes to cook
This shepherd’s pie with potato and parsnip mash has a spicy kick, which sets it apart from the traditional version.
- 22.7g (9.4g saturated)
- 48.6g (11.2g sugars)
- 4 medium potatoes, cut into chunks
- 1 large parsnip, cut into chunks
- 1 large onion, finely sliced
- 2 tbsp olive oil
- 500g lamb mince
- 1 tsp chilli flakes
- 3 tbsp tomato purée
- 2-3 tbsp Worcestershire sauce
- 1 tbsp mushroom ketchup (optional)
- 2-3 tbsp tomato ketchup
- Good knob of butter, plus extra for the topping
- 2 tbsp milk
- Place the potatoes and parsnip in a saucepan and cover with cold salted water. Bring to the boil, then simmer for 20 minutes until very tender.
- Meanwhile, fry the onion in the oil over a low heat for 5 minutes until softened. Add the lamb mince, increase the heat and fry, stirring to break up the mince, until it is browned all over.
- Stir in the chilli flakes, tomato purée, Worcestershire sauce, mushroom ketchup (if using) and tomato ketchup. Season with a little salt and freshly ground black pepper, then simmer for 15 minutes.
- Preheat the oven to 190°C/fan170°C/gas 5. Drain the potatoes and parsnip, then mash well with the butter and milk. Taste, then adjust the seasoning.
- Spoon the mince into an ovenproof dish, then top with the mash. Dot with the extra butter, then cook in the oven for 25-30 minutes until golden brown and piping hot.
Freeze the assembled uncooked pie, wrapped in cling film and foil, for up to 3 months. Cook from frozen, adding an extra 20-30 minutes’ cooking time, until piping hot. Cover the top with foil if it starts to brown too much.
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