Ingredients
For the meat sauce
- 2 tbsp sunflower oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- small knob of ginger, peeled and granted
- 2 tbsp medium curry powder
- 500g minced beef or lamb
- 400g can chopped tomato
- 100g frozen pea
For the topping
- 600g parsnip, peeled and chopped into large chunks
- 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
Method
- STEP 1
For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
- STEP 2
Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
- STEP 3
Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.
IngredientsFor the meat sauce2 tbsp sunflower oil1 large onion, chopped 2 garlic cloves, crushedsmall knob of ginger, peeled and granted2 tbsp medium curry powder500g minced beef or lamb400g can chopped tomato100g frozen peaFor the topping600g parsnip, peeled and chopped into large chunkslarge potato, peeled and chopped into large chunks1 green chilli, deseeded and choppedlarge bunch coriander, chopped 2 tsp turmericjuice of 1 lemon50g butterMethodSTEP 1For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.STEP 2Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.STEP 3Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.
Spiced parsnip shepherd’s pies
