Spiced Shepherds Pie With Parsnip Mash Food

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.

SPICY SHEPHERD'S PIE

Steps:

• Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.

SPICED PARSNIP SHEPHERD'S PIES

Steps:

• For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
• Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
• Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.

TASTY COTTAGE PIE WITH PARSNIP MASH

Steps:

• Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
• Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
• Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
• Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.

INDIAN-SPICED SHEPHERD'S PIE

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.