Tuesday, 7 July 2015

Simple Shepherd's Pie with Parsnip Toppings

Leftover roast lamb is perfect for this simple supper dish and the sweetness of the mashed parsnip compliments is all perfectly.

Recipe serves 4

2 onions - finely diced
2 celery sticks - also finely diced
1 clove garlic - crushed
1 teaspoon flour
400g cold roast lamb leftovers - cut into bite size chunks
approx 300ml lamb or beef stock
a glass red wine - optional
1 teaspoon dried thyme, or mixed herbs or 2 teaspoons of fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
1 dessertspoon red current jelly
2 big handfuls frozen peas
Salt & pepper

For the Mash

750g peeled parsnips
big knob butter
1 teaspoon grated Parmesan
some grated cheddar for sprinkling on the topping

Pre heat oven 200C / Gas 6

First make your filling.

Place the onions and celery in a pan and soften, over a medium heat with a little olive oil. Once softened add the garlic and continue to cook gently for a few more minutes. Add lamb followed by the flour - give it all a good stir, cooking the flour out as you do. If your going to add wine now is the time to do it - pour it in and let is bubble for about 3 minutes.

Now you can add your stock followed by the herbs, sauces, ketchup and jellies. Let it all cook away together for about 20 minutes - in an uncovered pan to thicken the sauce.

Whilst that's all bubbling away you can make your mash. Just chop and then boil your parsnips until soft. Drain and cover with a clean cloth and leave for 10 minutes. This helps to remove any excess moisture and makes for a drier not sloppy mash. Remove your cloth and then mash up the parsnips. Add the butter, the Parmesan, salt and pepper.

Once the sauce has thickened to a coating gravy add your peas salt and pepper. Spoon the mixture into a large pie dish - or individual dishes as I did - spoon on your topping, smoothing it to the edges and sprinkle on your cheddar cheese.

Pop in the oven to bake for 20 minutes until the top is golden brown.

Serve with some simple steamed veg for a very satisfying and tasty supper.


 Shepherd's Pie