Spiced Shepherd's Pie
Prep Time
25 minutes
Cook Time
75 minutes
Servings
6
This dish has hearty flavours and is packed full of vegetables to provide plenty of fibre. With a parsnip and carrot topping instead of potato, it is a lighter twist on the classic Shepherd’s Pie. Cook for the family or freeze into portions for an easy Friday night dinner.
Nutritional information (Per serve)
Carbohydrate
15.0 g
6.7 g is sugar
Fibre
5.0 g
Fat
14.2 g
5.0 g is saturated fat
Ingredients
- 3 tbsp olive oil
- 1 onion (diced)
- 3 cloves garlic (finely chopped)
- 600 g lean lamb mince
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp fresh ginger (grated)
- 2 tbsp tomato paste
- 1 carrot (grated)
- 2 stalks celery (sliced)
- 400 g chopped tomatoes (1 tin)
- 600 ml vegetable stock
- 4 parsnips (peeled and diced)
- 5 carrots (peeled and diced)
- 1 bunch Italian parsley (finely chopped)
- salt and pepper (to taste)
Method
- Heat the oil in a large frypan and gently cook the onion and garlic for 3–4 minutes over a low-medium heat until softened.
- Season the mince with salt and pepper, then increase the heat to high and add the mince to the frypan, cooking until well browned.
- Add the herbs, spices and ginger and cook for 1 minute, then add the tomato paste and cook for a further minute.
- Add the grated carrot, celery, tinned tomatoes and stock and simmer for 30 minutes to allow the sauce to thicken.
- While the sauce is reducing, preheat the oven to 200°C and prepare the mash.
- Place the parsnips and remaining carrots into a saucepan with plenty of water. Season with salt and bring to the boil, cooking for 30 minutes or until the vegetables are tender.
- Drain the water from the parsnips and carrots, then add the second measure of olive oil and mash until well combined. Season to taste.
- Transfer the mince mixture into a baking dish, top with the mash, spreading it evenly across the top.
- Place the dish into the oven for 30 minutes or until golden.