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Shepherd’s Pie with Parsnip Topping

Shepherd’s Pie with Parsnip Topping

Shepherd’s Pie with Parsnip Topping offers a cozy twist on the classic dish by replacing traditional mashed potato topping with creamy, subtly sweet parsnip mash. This hearty meal combines a rich, savory meat and vegetable filling with a silky smooth parsnip topping, making it perfect for family dinners or entertaining guests. The addition of fresh herbs, tomato paste, and Worcestershire sauce enhances the flavors, while the parsnip topping adds nutrition and a unique flavor boost.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Filling

  • 1 lb ground lamb or beef
  • 1 cup diced carrots
  • 1 cup peas (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • Salt and pepper to taste

For the Parsnip Topping

  • 1.5 lbs parsnips, peeled and chopped
  • 3 tablespoons butter
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Optional Garnishes and Variations

  • Chopped fresh parsley or chives
  • Grated cheddar or parmesan cheese (for cheesy topping)
  • Pinch of paprika or cumin (for spiced twist)
  • Gluten-free Worcestershire sauce and cornstarch (for gluten-free version)
  • Alternative herbs: fresh parsley or sage

Instructions

  1. Prepare the Parsnip Topping: Peel and chop the parsnips, then boil them in salted water until tender, about 15-20 minutes. Drain thoroughly, then mash with butter, cream, salt, and pepper until smooth and creamy. Set aside to cool slightly while you prepare the filling.
  2. Cook the Filling: In a large skillet, sauté the finely chopped onions and garlic until translucent. Add the ground lamb or beef and cook until browned and crumbly. Stir in diced carrots and peas, then mix in tomato paste and Worcestershire sauce. Add fresh thyme and rosemary, season with salt and pepper, and simmer for 10-15 minutes to meld the flavors.
  3. Assemble the Pie: Transfer the meat and vegetable mixture to a baking dish, spreading evenly. Spoon the creamy parsnip mash over the top and smooth gently with a spatula, ensuring the filling is completely covered.
  4. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the pie for 20-25 minutes, or until the topping is golden brown and slightly crisp around the edges. For extra color, broil for 1-2 minutes at the end, watching carefully to prevent burning.
  5. Rest Before Serving: Let the pie sit for 5-10 minutes after baking to set, making it easier to slice and serve.

Notes

  • Choose firm, blemish-free parsnips for the best mash texture.
  • Boil parsnips just until tender and drain well to avoid a watery topping.
  • Brown the meat well to add rich flavor to the filling.
  • Use fresh herbs like thyme and rosemary to brighten the dish.
  • Season both filling and topping generously with salt and pepper.
  • Allow the pie to rest before serving to achieve neat slices.
  • Prepare filling and topping ahead of time for convenience and assemble before baking.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/6 of pie
  • Calories: 450
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: Shepherd's Pie, Parsnip Topping, Comfort Food, Gluten Free, Lamb Pie, Classic British Dish