Spiced Shepherds Pie With Parsnip Mash Recipes

SPICED SHEPHERD'S PIE WITH PARSNIP MASH

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.

IRISH SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

INSTANT POT® SHEPHERD'S PIE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
• Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
• Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
• Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.

PARSNIP TOPPED SHEPHERD'S PIE

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.