An autumnal twist on the classic Shepard’s Pie—you’ll love the creamy nuttiness parsnips bring to this comforting dish!
- Preheat oven to 180ºC.
- Heat a tablespoon of oil in a large saucepan over medium-high heat. Add onion, carrot, celery, garlic and cook, stirring for five minutes or until soft. Add the lamb mince and cook for five minutes until onion starts to brown.
- Add the tomatoes, bay leaf and vegetable stock; bring to the boil. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
- Steam the parsnips for 4-5 minutes until soft (you can also use the microwave to steam parsnips). Add two tablespoons of olive oil and blend with a stick blender or potato masher until nice and creamy. Season with salt and pepper.
- In a casserole dish place the lamb mixture and then the parsnip mixture on top. Top with cheese and bake in the oven for 15 minutes or until golden brown.
Add any finely chopped veg into the meat mixture to veg-up this classic. Do you have an abundance of canned beans or lentils in the pantry? Simply swap the mince for one can of brown lentils or beans for a vegetarian option.