Best Spiced Parsnip Shepherds Pies Recipes

SPICED SHEPHERD'S PIE WITH PARSNIP MASH

Spiced shepherd's pie with parsnip mash image

Make a healthier version of a family favourite. Shepherd's pie is made with lamb's mince and this easy recipe, is topped with a creamy parsnip mash. Good weekend comfort food

Provided by Ellie Edwards

Categories Dinner

Time 1h15m

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 large onion, diced
2 sticks celery, diced
2 carrots, diced
for frying oil
1 pack lamb mince, about 500g
1 heaped tsp ground cumin
¼ tsp cinnamon
a good pinch (use more if you like heat) chilli flakes
2 good tsp plain flour
2 tbsp tomato purée
400ml lamb or chicken stock
1kg parsnips, peeled and cut into chunks
butter
milk, cream or crème fraîche

Steps:

To make the mash, put the parsnips in a pan of cold water, season with salt and bring to the boil then simmer for 15-20 minutes until completely tender. Parsnips can be quite fibrous, so err on the side of breaking up. Drain really well then mash with a big knob of butter, some seasoning and a good splash of milk, cream or crème fraîche.
To make the filling, heat 1 tbsp of oil in a pan then cook the onion, celery and carrot with a pinch of salt for about 5 minutes until softened. Add in the lamb and cook until browned all over. Add the spices and cook for 1 minute, then stir in the flour and cook for another minute until it disappears.
Stir in the tomato purée and stock and simmer for 10-15 minutes until thickened but still saucy.
Heat the oven to 200C/fan 180C/gas 6. Tip the lamb mix into a baking dish and top with the parsnip mash. Fork to roughen the surface and dot with a little more butter. Cook in the oven for about 25-30 minutes until bubbling and golden.

Nutrition Facts : Calories 575 calories, Fat 30.9 grams fat, Carbohydrate 42.4 grams carbohydrates, Fiber 14.3 grams fiber, Protein 32.8 grams protein, Sodium 1.5 milligram of sodium

PARSNIP TOPPED SHEPHERD'S PIE

Parsnip Topped Shepherd's Pie image

Cheesy mixture of potatoes and parsnips are topped on beef for a classic recipe of Shepherd's Pie - a hearty dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 lb parsnips, peeled, cut into 2-inch pieces
3 Yukon Gold potatoes (1 lb), cut into 1-inch pieces
2 lb ground beef round
4 1/2 teaspoons all-purpose flour
1 cup beef-flavored broth
1 box (9 oz) frozen sweet peas and pearl onions, thawed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
4 oz Gruyère cheese, shredded (1 cup)
6 tablespoons butter or margarine
1/3 cup milk
2 tablespoons chopped fresh rosemary leaves

Steps:

Heat oven to 350°F. Spray 11x7-inch glass baking dish with cooking spray. In 2-quart saucepan, place parsnips and potatoes; cover with water. Heat to boiling over medium-high heat. Reduce heat; simmer uncovered 15 to 20 minutes or until tender; drain. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add flour; cook 1 minute, stirring constantly. Add broth; heat to boiling. Cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in peas and onions, tomato paste, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes. Spoon into baking dish.
In food processor, place parsnips, potatoes, 1/2 cup of the cheese, the butter, milk, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth. Spoon onto beef mixture to within 1 inch of edge. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 401, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 800 mg