Spiced parsnip shepherd's pies

Delicious (we hope!) recipes from you the reader!

Moderators: KG Steve, Chantal, Tigger, peter

vivienz
KG Regular
Posts: 515
Joined: Tue Mar 20, 2007 1:55 pm
Location: Very north Dorset
Has thanked: 6 times
Been thanked: 8 times

Hi everyone,
If you're looking to use up the last of your 'snips, this is pretty good.

Serves 6, 30 mins prep, 1 hour to cook.

Meat sauce:
2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
small knob ginger, peeled & grated
2 tbsp medium curry powder
500g/1 lb minced beef or lamb (I like lamb)
400g can chopped tomatoes
100g/4 oz froz peas or other green stuff

Topping:
600g/1lb 5oz parsnips, peeled & cut into chunks
1 large potato, peeled & chunked
1 green chilli, deseeded & chopped (DON'T RUB YOUR EYES AFTERWARDS - OUCH!)
large bunch coriander, chopped
2 tsp turmeric
juice 1 lemon
50g/2oz butter

Sauce:
heat oil & gently cook onion till soft. Add garlic, ginger & curry powder & cook for another couple of mins. Turn up heat & add mince; fry till browned. Then add toms & simmer gently for 20 mins, then add peas.
Meanwhile, the topping:
Tip snips & spuds into a pan of cold water, bring to boil & cook for 10 mins till soft. Drain & season & mash with the rest of the topping ingredients.

To assemble:
Heat your oven to 220C/fan 200c/gas8
Either put into small pie dishes or 1 large one the meat sauce, then the topping.
Bake for 20 mins.
If you really need to know/care about such things, there's around 420 kcal per serving (yawn).
We need another emoticon with licking lips!
Enjoy - Vivien
Bake for 20 mins