Shepherd's Pie With Parsnip Mash

16 Ingredients

1tablespoons olive oil
500grams lamb mince
1 brown onion, diced
2 carrots, diced
2 stalk celery, diced
2 cloves garlic, crushed
2teaspoons rosemary leaves, finely chopped (save 1 tsp to serve)
1/3 cup tomato paste
1tablespoons plain flour
1tablespoons worcestershire sauce
2 cups salt-reduced beef stock
1/2 cup red lentils
600grams parsnips, peeled, cut into 4cm chunks
300grams white washed potatoes, peeled, cut into 6cm chunks
1/4 cup milk
1/2 cup cheddar, grated

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This hearty lamb and rosemary shepherd’s pie with parsnip mash is perfect to enjoy on cooler days. Plus, it’s full of delicious veg.

Method

Step 1 of 4

Heat oil in a large heavy-based saucepan over high heat. Add mince and cook, breaking up lumps, for 6 minutes or until well browned. Transfer to a bowl.

Step 2 of 4

Reduce heat to medium. Add onion, carrot and celery to pan and cook for 5 minutes or until softened. Add garlic and chopped rosemary and cook for 1 minute. Return mince to pan. Stir in tomato paste, flour and Worcestershire sauce and cook for a further 1 minute. Add stock and lentils. Bring to a simmer and cook for 25 minutes, stirring, or until lentils soften and sauce thickens.

Step 3 of 4

Meanwhile, to make the mash, place parsnip and potato in a medium saucepan and cover with cold water. Bring to the boil and cook for 20 minutes or until tender. Drain. Return to pan with milk. Mash and season.

Step 4 of 4

Preheat grill on high. Place a 10-cup capacity pie dish on an oven tray (to catch spills). Spoon mince mixture into dish. Top with mash and cheese. Grill for 6 minutes or until cheese is golden. Serve topped with extra rosemary.

Little Cottage Pies

Difficulty

Fresh Ideas