Shepherd's Pie with a Parsnip and Potato Mash
A comforting and hearty shepherd's pie, featuring a rich lamb filling topped with a creamy, slightly sweet parsnip and potato mash.
🧂 Ingredients
- 750 g Lamb mince
- 1 large Onion(finely chopped)
- 2 medium Carrots(finely diced)
- 2 Celery stalks(finely diced)
- 2 Garlic cloves(minced)
- 2 tbsp Tomato puree
- 1 tbsp Worcestershire sauce
- 400 ml Beef or lamb stock
- 1 tsp Fresh thyme(chopped)
- 1 Bay leaf
- 2 tbsp Olive oil
- to taste Salt and black pepper
- 500 g Potatoes(peeled and cubed)
- 500 g Parsnips(peeled and cubed)
- 50 g Butter
- 100 ml Milk(warmed)
- 50 g Cheddar cheese(grated (optional))
👨🍳 Instructions
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
💡 Tip: Ensure oven is fully preheated before baking. - 2
Heat olive oil in a large ovenproof saucepan or casserole dish over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes until softened.
💡 Tip: Sweating the vegetables will release their sweetness. - 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the lamb mince, breaking it up with a spoon. Cook until browned all over.
💡 Tip: Drain off any excess fat if desired. - 5
Add the tomato puree and Worcestershire sauce, stirring well. Cook for 1-2 minutes.
- 6
Pour in the stock, add the thyme and bay leaf. Bring to a simmer, then reduce heat and cook gently for 20 minutes, stirring occasionally, until the sauce has thickened.
💡 Tip: Remove the bay leaf before topping. - 7
While the lamb is simmering, boil the potatoes and parsnips in salted water for 15-20 minutes, or until tender.
💡 Tip: Test for tenderness with a fork. - 8
Drain the vegetables thoroughly. Mash them with the butter and warmed milk until smooth and creamy. Season with salt and pepper to taste.
💡 Tip: For an extra smooth mash, pass through a sieve. - 9
Remove the bay leaf from the lamb mixture. Season with salt and pepper. If not using an ovenproof dish, transfer the lamb mixture to an ovenproof dish.
💡 Tip: Ensure the lamb filling is evenly spread. - 10
Spoon the parsnip and potato mash over the lamb filling, spreading it evenly to cover completely. Rough up the surface with a fork to create crispy edges.
💡 Tip: A fork creates lovely crispy bits when baked. - 11
Sprinkle with grated cheddar cheese, if using. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
💡 Tip: Let it rest for 5-10 minutes before serving.
💡 Pro Tips
- ✓Using a mix of parsnip and potato adds a lovely sweetness and creaminess to the mash.
- ✓Ensure the lamb filling is well-seasoned before topping.
- ✓Don't overcrowd the vegetables when boiling; cook in batches if necessary.
- ✓For a richer flavour, use red wine in the lamb filling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use a mix of root vegetables in the mash, such as swede or celeriac.
- Add a tablespoon of flour to the lamb mixture before adding the stock to thicken it further.
- Incorporate peas or sweetcorn into the lamb filling for added texture and colour.