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Shepherd’s pie with creamy potato and parsnip topping

Name: Shepherd’s pie with creamy potato and parsnip topping
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Serves 4
Ingredients: 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

Published: 31 Dec 10
Updated: 18 Mar 24

This shepherd’s pie with potato and parsnip mash has a spicy kick, which sets it apart from the traditional version.

Easy
January 2011

Test kitchen approved

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.

Freezable

Nutrition: per serving

Calories: 502kcals
Fat: 22.7g (9.4g saturated)
Protein: 30.1g
Carbohydrates: 48.6g (11.2g sugars)
Salt: 1.3g

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Ingredients

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

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Method

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.

Recipe from January 2011 Issue

Nutrition

Nutrition: per serving

Calories: 502kcals
Fat: 22.7g (9.4g saturated)
Protein: 30.1g
Carbohydrates: 48.6g (11.2g sugars)
Salt: 1.3g

delicious. tips

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.