Shepherd's Pie With Spicy Parsnip Mash

parsnip, mash, large

A heart warming winter recipe of Shepherd's Pie with Spicy Parsnip Mash. Sure to put the fire into you this winter.

Ingredients

For the topping

900g/2lbs large parsnips cut into chunks
2 onions, sliced
50g/2oz butter
pinch ground cumin
1 tbsp freshly ground coriander seeds
1 tbsp garam masala
50g/2oz butter
salt and freshly ground black pepper

For the filling

2 leeks or onions, chopped
1 carrot, diced
3 tbsp butter
4 Italian brown mushrooms, sliced
450g/1lb cooked roast lamb, minced, or
raw lamb mince
1 tbsp flour
1 tbsp tomato purée
250ml/9 oz hot lamb or chicken stock
1 bay leaf
1 sprig thyme
1 tbsp Worcestershire sauce

Method

1. Simmer parsnips in salted water for about fifteen to twenty minutes or until tender.
2. While they are cooking, fry the onions in the butter over a moderate heat until soft.
3. Stir in the spices and continue cooking for a further 2 minutes.
4. Drain the parsnips. Mash them with a potato masher; add the butter, salt and pepper, and onions. Set aside.
5. Cook the chopped leeks (or onions) in a large pan and the diced carrot with the butter, until they are meltingly soft and golden.
6. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. Leave to cook for five minutes or so, breaking it up as necessary.
7. Add the flour and the tomato purée. Continue to cook, stirring regularly, for 3/4 minutes.
8. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil.
9. Turn down the heat and leave to simmer very gently for 25-30 minutes.
10. Preheat the oven to 190C/375F/Gas 5.
11. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper.
12. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown.