Sheperd's pie with spiced parsnip mash

From Real Cooking

Cookbook

Author(s): Nigel Slater

Page 119

Cuisine: English/Scottish

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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16 years ago

★ ★ ★ ★ ★ 4/5

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Warming winter food with a nice twist - the spiced mash really adds something extra to this.

It does take a long time, over an hour. Start with the meat sauce, not the parsnips - you can do those while the meat simmers. Do peel the parsnips.

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