Day 102 – Shepherd’s Pie with Parsnip and Potato Mash
Although Summer (ok, the reality is Spring, but I like to dream!), has officially arrived, the weather (and the veg delivery boxes) don’t always remain consistent in their content. So today was 10 degrees, and I had parsnips in my fridge left over from my delivery last week. In this weather, I don’t feel like more soup (and anticipated the negative reaction from the rest of the family), so was very happy to find this version of a Shepherd’s Pie on the internet, including those beloved Parsnips. It was yummy, and with the amount of veg disguised in here, I got away with a thumbs up from the kids, while still managing to eat healthily!
Bad news on the glasses front….. I am already on the second pair of reading glasses from Hema (with a 3rd pair bought in advance – just in case). Guess you’re not supposed to squash them in your handbag or sit on them…….
Shepherd’s Pie with Parsnip and Potato Mash
- 250g packet lean minced beef (12% fat)
- 2 onions , chopped
- 1 garlic clove
- 2 carrots (about 450g/1lb), peeled and coarsely grated
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato purée
- 1 beef stock , cubes dissolved in 425ml/¾pint boiling water
- 2 tsp cornflour
- 900g potatoes , peeled and cubed
- 3 parsnips , peeled, cored and chopped
- 2-4 tbsp skimmed milk
- grated cheese to sprinkle
- steamed broccoli or Savoy cabbage to serve
- Fry the mince in a little live oil, in a non-stick pan until evenly brown and crumbly. Add the onions, garlic and carrots and cook over a high heat for 5 minutes, stirring well.
- Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
- Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
- Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Sprinkle the cheese on top. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.
adapted from the following recipe; Tasty shepherd’s pie with parsnip mash recipe – Recipes – BBC Good Food.
- Swineherd’s Pie – Pork & Cheesy Parsnip Bake (hopeeternalcookbook.wordpress.com)
- Parsnips Roasted Sweet ‘n Parsnips Roasted Savoury (triplecordcsaorganicproduce.wordpress.com)
- Recipe: Orange Roasted Carrots & Parsnips (thekitchn.com)