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
Scale
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
