Best 4 Spiced Parsnip Shepherds Pies Recipes

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Indulge in the delectable flavors of spiced parsnip shepherd's pie, a hearty and comforting dish that combines the goodness of minced lamb, tender parsnips, and a rich gravy, all enveloped in a blanket of creamy mashed potatoes. This classic recipe offers a unique twist on the traditional shepherd's pie, featuring a layer of parsnips that adds a sweet and earthy flavor to the dish. Additionally, the article includes variations such as a vegetarian shepherd's pie with lentils and mushrooms, a vegan version with tofu and sweet potatoes, and a gluten-free option using almond flour for the mashed potatoes. Each recipe caters to different dietary preferences and ensures that everyone can enjoy this comforting meal.

Here are our top 4 tried and tested recipes!

PARSNIP TOPPED SHEPHERD'S PIE



Parsnip Topped Shepherd's Pie image

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

1 lb parsnips, peeled, cut into 2-inch pieces
3 Yukon Gold potatoes (1 lb), cut into 1-inch pieces
2 lb ground beef round
4 1/2 teaspoons all-purpose flour
1 cup beef-flavored broth
1 box (9 oz) frozen sweet peas and pearl onions, thawed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
4 oz Gruyère cheese, shredded (1 cup)
6 tablespoons butter or margarine
1/3 cup milk
2 tablespoons chopped fresh rosemary leaves

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

SPICED SHEPHERD'S PIE WITH PARSNIP MASH



Spiced shepherd's pie with parsnip mash image

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

1 large onion, diced
2 sticks celery, diced
2 carrots, diced
for frying oil
1 pack lamb mince, about 500g
1 heaped tsp ground cumin
¼ tsp cinnamon
a good pinch (use more if you like heat) chilli flakes
2 good tsp plain flour
2 tbsp tomato purée
400ml lamb or chicken stock
1kg parsnips, peeled and cut into chunks
butter
milk, cream or crème fraîche

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

SPICED PARSNIP SHEPHERD'S PIES



Spiced parsnip shepherd's pies image

For shepherd's pie - but not as you know it - try cooking up these spicy individual pies

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 15

2 tbsp sunflower oil
1 large onion , chopped
2 garlic cloves , crushed
small knob of ginger , peeled and granted
2 tbsp medium curry powder
500g minced beef or lamb
400g can chopped tomato
100g frozen pea
600g parsnip , peeled and chopped into large chunks
large potato , peeled and chopped into large chunks
1 green chilli , deseeded and chopped
large bunch coriander , chopped
2 tsp turmeric
juice of 1 lemon
50g butter

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.

Nutrition Facts : Calories 424 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.53 milligram of sodium

INDIAN-SPICED SHEPHERD'S PIE



Indian-spiced shepherd's pie image

A low-fat, superhealthy shepherd's pie that can be popped in the freezer or enjoyed on the day

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 10

500g pack lean minced lamb
1 onion , chopped
2 carrots , diced
2 tbsp garam masala
200ml hot stock (lamb, beef or chicken)
200g frozen peas
800g potatoes , diced
1 tsp turmeric
small bunch coriander , roughly chopped
juice half lemon , plus wedges to serve

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.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.44 milligram of sodium

Tips:

  • Use a variety of spices. The combination of cumin, coriander, and turmeric gives this shepherd's pie a warm and flavorful taste. Experiment with other spices, such as garam masala, ginger, or paprika.
  • Roast the parsnips before adding them to the pie. Roasting the parsnips brings out their natural sweetness and caramelizes them slightly. This adds depth of flavor to the pie.
  • Use a good quality lamb mince. The lamb mince is the star of the show in this pie, so it's important to use a good quality mince that is free from gristle.
  • Don't overcook the lamb mince. The lamb mince should be cooked through, but not overcooked. Overcooked lamb mince will become tough and dry.
  • Use a creamy mashed potato topping. The creamy mashed potato topping adds a rich and comforting touch to the pie. Be sure to use creamy potatoes, such as Yukon Gold or Russet potatoes.
  • Serve the pie hot. Shepherd's pie is best served hot, straight out of the oven. Let the pie cool for a few minutes before serving, so that the filling has time to set.

Conclusion:

Spiced Parsnip Shepherd's Pie is a delicious and comforting dish that is perfect for a cold winter night. The combination of roasted parsnips, flavorful lamb mince, and creamy mashed potato topping makes this pie a real crowd-pleaser. Serve it with a side of steamed vegetables or a simple green salad for a complete meal.

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