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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

Published: 31 Oct 10
Updated: 18 Mar 24

This spiced lamb recipe is a tasty alternative to shepherd’s pie with its carrot and parsnip mash topping, instead of the usual potato.

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

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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.