Shepherd's Pie with Spiced Parsnip Mash

Page 119

| Course Type: Main Courses

(1 review)

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Recipe Review

Really yummy stuff. This is supposed to serve four generously -- three of us ate it all. Yes, we were piggies, but it was very more-ish.

Used ~600g parsnips plus some leftover mashed potatoes for the topping. The sweetish parsnips plus the warm spices (cumin, coriander, garam masala) made a lovely topping. Sweet potatoes might work also, all or part of topping.

Used leftover roast lamb for the filling, with some of the leftover sauce from roasting plus chicken stock.

Could be made ahead and roasted just before eating.

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