Shepherd’s pie with parsnip mash
Preparation time: 25 minutes
Cooking time: 1 hour
2 tbsp olive oil
250g (9oz) lean minced lamb
1 large onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1 garlic clove, chopped
3 tbsp plain flour
1 tbsp tomato purée
2 lamb or beef stock cubes, dissolved in water
Salt and pepper
900g (2lb) potatoes, peeled and cubed
200g (7oz) parsnips, peeled and cubed
25g (1oz) butter
150g (5oz) natural yoghurt
1 Heat the oil in a frying pan and fry until the mince is brown. Set aside and then add the onions and vegetables, continue to heat until these are soft.
2 Add the flour and tomato purée and coat all the vegetables. Return the lamb mince to the pan. Pour over the stock, increase the heat and simmer for approx 30 minutes until the liquid is reduced. The gravy should be thick and coat the meat and vegetables. Season with salt and pepper.
3 To make the mash take a large saucepan and cover the potatoes and parsnips with boiling water, bring to a rolling boil and cook until tender. Drain well, return them to the saucepan to dry for a few minutes. Mash with the butter and then add the yoghurt, check seasoning.
4 Spoon the mince and vegetables into four individual dishes or one large serving dish. Pipe or spoon the mash to cover the mince. At this stage the pies can be chilled or once completely cool, frozen. If you are eating straightaway cook on a high heat 220°C/R7 and cook for 20-25 minutes until the topping is golden brown.
Recipe and image courtesy of Rachel’s yoghurt.