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)
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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