This spiced parsnip Shepherd’s pie takes the traditional family favourite to a whole new level. Add warming spices to enhance the flavour of the filling, then top with a parsnip and potato mash. The sweetness of the parsnip pairs wonderfully with the added spice. It’s a great way to mix up comforting classics.

Ready in: 1 hour 30 minutes

Serves: 4 – 6

Ingredients

For the filling
2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
Small knob of ginger, peeled and grated
2 tbsp medium curry powder
500g minced beef or lamb
400g tin of chopped tomatoes
100g frozen peas

For the topping
600g parsnip, peeled and chopped into chunks
1 large potato, peeled and chopped into chunks
1 green chilli, deseeded and chopped
Large bunch coriander, chopped
2 tsp turmeric
Juice of 1 lemon
50g butter

Method

1. Heat the oil in a large pan. Once hot, add the onion and cook until softened. Add the garlic, ginger and curry powder and cook until aromatic.

2. Turn up the heat, add the mince and fry until fully browned. Pour in the tin of tomatoes, stir and simmer for around 20 minutes until thickened, adding the peas for the final few minutes.

3. Tip the parsnips and potatoes into a pan of cold water and bring to the boil. Cook for around 15 – 20 minutes before draining. Season and mash with the rest of the ingredients.

4. Heat the oven to 220C.

5. Assemble the pies in individual dishes or one large one by placing the meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 minutes until golden and bubbling.

6. Serve and enjoy.