This recipe from the BBC Good food site is really nothing like a traditional shepherds pie. Ok so it has a minced meat base and a mashed veg topping but the spices and heat take it to a whole new level.
The flavour is mainly in the parsnip and potato topping so my advice is not to skimp on the ingredients.
It’s easy to make and reasonably economical. It makes a very tasty main course and just needs some buttered cabbage and leeks for a very filling meal.
SPICED PARSNIP SHEPHERDS PIE
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
small knob ginger, peeled and grated
2 tablesoons medium curry powder
500 g minced beef or lamb
400g can chopped tomatoes
100 g frozen peas
for the topping:
600 g parsnips, peeled
1 large potato, peeled
salt and black pepper
1 green chilli, deseeded and finely chopped
large bunch coriander, chopped
2 teaspoons turmeric
juice 1 lemon
50 g butter
Preheat the oven to 230C/Gas 8.
First make the sauce. Heat the oil in a medium sized saucepan and fry the onion and garlic gently until soft.
Stir in the ginger and curry powder and fry for one minute more.
Turn up the heat and crumble in the minced meat. Fry, stirring, until browned.
Add the tomatoes, lower the heat and simmer for 20 minutes until thickened.
While the sauce is cooking prepare the topping. Cut the potato and parsnip in to largish chunks. Steam or boil for 15 – 25 minutes until tender.
Drain, season with salt and black pepper, then mash until smooth. Add the rest of the topping ingredients and mix well.
Stir the peas into the filling then spoon into a medium sized oven proof dish or divide between individual dishes.
Cover completely with the parsnip mash and rough up the top with a fork.
Bake in the oven for 20 minutes, until golden.