Spiced parsnip and carrot shepherd’s pie
- November 2010
- Serves 2
- Takes 10 minutes to make, 35 minutes to cook
This spiced lamb recipe is a tasty alternative to shepherd’s pie with its carrot and parsnip mash topping, instead of the usual potato.
- 1 tbsp olive oil
- ½ onion, finely chopped
- 250g lamb mince
- 2 heaped tbsp korma curry paste (we like Patak’s Easy Korma for Two)
- 227g tin chopped tomatoes
- 150g frozen mixed vegetables (such as peas, green beans, sweetcorn and carrot)
- ½ tsp cumin seeds
- 450g pack Waitrose Carrot and Parsnip Mash
- Preheat the oven to 180°C/fan160°C/gas 4.
- Add the olive oil to a pan over a gentle heat. Fry the onion for 5 minutes. Increase the heat, add the lamb mince and stir well. Cook for 3 minutes, breaking up the mince with a wooden spoon until browned all over. Stir in the curry paste and cook for a further 2 minutes. Add the tomatoes and 150ml water and bring to the boil. Simmer for 10 minutes until the sauce has thickened.
- Stir in the frozen vegetables and transfer to a 750ml ovenproof baking dish (or 2 x 300ml dishes). Mix the cumin seeds with the mash and spoon over the mince. Bake in the oven for 15 minutes until cooked through and bubbling around the edge.
- Serve with mango chutney and poppadoms.
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