Spiced Parsnip Shepherd’s Pies Recipe
Introduction
This spiced parsnip shepherd’s pie is a flavorful twist on a classic comfort dish. Combining aromatic curry spices with hearty minced meat and a creamy parsnip and potato mash, it’s perfect for a cozy dinner that’s both filling and delicious.
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- Small knob of ginger, peeled and grated
- 2 tbsp medium curry powder
- 500g minced beef or lamb
- 400g can chopped tomatoes
- 100g frozen peas
- 600g parsnips, peeled and chopped into large chunks
- 1 large potato, peeled and chopped into large chunks
- 1 green chilli, deseeded and chopped
- Large bunch coriander, chopped
- 2 tsp turmeric
- Juice of 1 lemon
- 50g butter
Instructions
- Step 1: Heat the sunflower oil in a pan over medium heat and add the chopped onion. Cook until soft and translucent. Add the crushed garlic, grated ginger, and curry powder, cooking until fragrant.
- Step 2: Increase the heat, add the minced beef or lamb, and fry until browned all over. Pour in the chopped tomatoes and simmer gently for 20 minutes until the sauce thickens. Stir in the frozen peas a few minutes before finishing.
- Step 3: Meanwhile, place the parsnips and potato in a large pan of cold water. Bring to the boil and cook for about 10 minutes until tender. Drain well and return to the pan.
- Step 4: Add the chopped green chilli, chopped coriander, turmeric, lemon juice, and butter to the drained parsnips and potatoes. Mash everything together until smooth and well combined. Season with salt and pepper to taste.
- Step 5: Preheat the oven to 220°C (fan 200°C/gas mark 8). Spoon the meat sauce into individual ovenproof dishes or one large baking dish. Top evenly with the parsnip and potato mash. Use a fork to create ridges on the surface for a crispier finish.
- Step 6: Bake in the oven for 20 minutes until the topping is golden and the filling is bubbling. Serve hot and enjoy.
Tips & Variations
- For extra richness, stir a splash of cream or a dollop of sour cream into the mash before topping the pies.
- Swap out the minced meat for a plant-based substitute to make a vegetarian version.
- If you prefer less spice, reduce the curry powder and omit the green chilli.
- Adding finely chopped carrots or celery to the meat sauce can boost the veggie content and texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C oven until heated through. Alternatively, microwave individual portions, covering loosely, until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead of parsnips?
Yes, sweet potatoes make a delicious alternative and add natural sweetness to the mash, balancing the spices well.
Is it possible to freeze this shepherd’s pie?
Absolutely. Freeze portions after baking in suitable containers. Thaw overnight in the refrigerator before reheating in the oven.
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Spiced Parsnip Shepherd’s Pies Recipe
- Total Time: 55 mins
- Yield: 4 servings 1x
Description
A flavorful twist on traditional shepherd’s pies featuring spiced minced beef or lamb with a medium curry powder sauce, topped with a creamy parsnip and potato mash infused with turmeric, lemon juice, and coriander. This hearty dish is perfect for cozy dinners and adds a vibrant, aromatic kick to the classic comfort food.
Ingredients
Sauce
- 2 tbsp sunflower oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- small knob of ginger, peeled and grated
- 2 tbsp medium curry powder
- 500g minced beef or lamb
- 400g can chopped tomatoes
- 100g frozen peas
Mash
- 600g parsnips, peeled and chopped into large chunks
- 1 large potato, peeled and chopped into large chunks
- 1 green chilli, deseeded and chopped
- large bunch coriander, chopped
- 2 tsp turmeric
- juice of 1 lemon
- 50g butter
Instructions
- Prepare the Sauce: Heat sunflower oil in a pan over medium heat and add the chopped onion. Cook until soft and translucent, then add the crushed garlic, grated ginger, and medium curry powder. Cook for a few minutes until the spices are aromatic. Increase the heat, add the minced beef or lamb, and fry until browned.
- Simmer the Sauce: Add the canned chopped tomatoes to the browned mince, reduce heat and simmer gently for 20 minutes, allowing the sauce to thicken. A few minutes before the end of cooking, stir in the frozen peas to heat through.
- Cook Parsnips and Potatoes: While the sauce simmers, place the peeled and chopped parsnips and potato in a pan of cold water. Bring to a boil and cook for 10 minutes or until tender. Drain well and season to taste.
- Make the Mash: Mash the drained parsnips and potato together with the butter, turmeric, lemon juice, chopped green chilli, and chopped coriander until smooth and creamy.
- Assemble the Pies: Preheat the oven to 220°C (fan 200°C/gas mark 8). In individual ovenproof dishes or one large dish, spread a layer of the meat sauce on the bottom, then top with the parsnip and potato mash. Ruffle the surface of the mash with a fork to create texture.
- Bake: Place the assembled pies in the oven and bake for 20 minutes, or until the tops are golden brown and the filling is bubbling hot.
Notes
- You can substitute the minced lamb with minced beef or a plant-based mince for a vegetarian option, though the recipe as is is not vegetarian.
- Adjust the heat level by adding more or less green chilli according to your taste.
- Using a fork to ruffle the mash topping helps it crisp up nicely in the oven.
- Leftover shepherd’s pie can be refrigerated and reheated for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: shepherd’s pie, spiced shepherd’s pie, parsnip mash, curry shepherd’s pie, comforting dinner, British cuisine
