Spiced Shepherds Pie With Parsnip Mash Recipes
SPICED SHEPHERD'S PIE WITH PARSNIP MASH
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
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
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
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
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CLASSIC SHEPHERD'S PIE WITH PARSNIP MASH - MEATIFIED
From meatified.com
5/5 (1)Total Time 1 hrEstimated Reading Time 7 mins
- Peel the white sweet potatoes and chop them into 1 inch / 2.5 cm slices, then in half to make even-ish sized chunks. Peel the parsnips and slice them thinly. If necessary to make even sized slices, cut the thicker ends of the parsnips in half before slicing. If your parsnips are especially large, cut the thicker ends into quarters, then cut out and discard the woody inner cores before slicing. Add both the sweet potato and parsnip to a saucepan and cover with water. Bring to the boil, then simmer and cook until the vegetables are fork tender, about 15 minutes or so.
- Drain the vegetables. Return them to the saucepan and let them sit for a few minutes to cool slightly and release steam. This helps create a mash that isn’t gummy. Add the oil, broth and sea salt, then use an immersion blender to puree the vegetables until smooth. Set aside for later.
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- Pour off any excess fat or liquid from the meat into a heat proof dish, leaving behind just enough fat to coat the skillet. (If you like, add a tablespoon or so of the drippings to the mash). Reduce the heat and add the onions and garlic to the skillet. Cook, stirring a few times, until translucent, about 5 minutes or so. Add the grated carrots, browned meat, red wine vinegar, coconut aminos, thyme, rosemary and bay leaf to the skillet and stir to combine.
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