Shepherds Pie with cheesy parsnip mash
Recipe info
Cost: --
Serves: 4-6
Ease: **
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ingredients
- 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
- Heat the oil in a large frying pan or wok. Add the onion and carrots and fry until the onions begin to soften.
- Add the mince and fry until it is no longer pink.
- 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.
- Preheat the oven to 180ºC fan oven/200ºC/gas 6.
- 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.
- 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.
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