![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Spiced parsnip and carrot shepherd’s pie
- 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.
![Spiced parsnip and carrot shepherd’s pie](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/517935-1-eng-GB__spiced-parsnip-and-carrot-shepherds-pie-768x1022.jpg)
-
Serves 2
-
Takes 10 minutes to make, 35 minutes to cook
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.
- Recipe from November 2010 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter