Shepherds Pie with cheesy parsnip mash

simple shepherds pie recipe


  1. Heat the oil in a large frying pan or wok. Add the onion and carrots and fry until the onions begin to soften.
  2. Add the mince and fry until it is no longer pink.
  3. Add the flour and mix well. Add the mushrooms, water, stock cubes, Worcestershire sauce and tomato puree. Bring to the boil, the sauce will thicken. Simmer gently for 10 minutes.
  4. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  5. Meanwhile put the potatoes and parsnips in boiling water, bring to the boil and simmer for 10 – 12 minutes, or until the potatoes are cooked. Drain and return to the pan, Mash with the butter and the Parmesan. Season well with salt and pepper.
  6. Pour the mince mixture into the bottom of a large casserole dish. Spread the potato mixture over the top. Place in the oven for 25 minutes, or until the top is nicely browned.



  • 1 tablespoon oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 500g minced lamb
  • 1 tablespoon flour
  • 250g mushrooms, sliced
  • 1 1/2 mugs water
  • 2 lamb stock cubes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato puree
  • salt and pepper


  • 6 medium potatoes, peeled and cut into 3cm cubes
  • 2 parsnips, peeled and cut into 3 cm chunks
  • 50g butter
  • 1/2 mug/50g grated Parmesan






prep time

25 Minutes

cook time

25 Minutes



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