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Parsnip
Spiced parsnip and carrot shepherd’s pie

Spiced parsnip and carrot shepherd’s pie

Name: Spiced parsnip and carrot shepherd’s pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 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

Easy
November 2010

Easy
November 2010

Test kitchen approved

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.

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Ingredients

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

Method

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.