Deconstructed shepherds pie

We have cooked this pie a few times now for the market, and it always disappears very quickly! It is adapted from a Good Food recipe, which treats it like a classic shepherds pie with the topping put on top of the sauce and the whole thing baked in the oven. If you dont have time for this, it works perfectly well with the two elements (i.e. meat sauce and topping) cooked separately and served immediately, as we do in the cafe. We use our own Indian spice mix as the basis for the flavours. This is available at the Pantry.


For the meat sauce:

For 6 portions:

2 tablespoons sunflower oil
1 large onions, chopped
2 garlic cloves, crushed
1 inch chunk of Ginger, finely chopped
2 tablespoons Indian spice mix
1 cloves
1 teaspoon turmeric
400g of minced lamb
200g of minced beef
 1 cans of chopped tomatoes

For the topping:
600g of parsnip, peeled and chopped into large chunks
1 large potatoes, ditto
1 red chilli, deseeded and chopped finely
Small bunch of coriander, chopped
2 tsp of turmeric
Juice of 1/2 lemon
50g butter

For the sauce:

Heat the oil, then add the onion. Cook until soft, then add the garlic, ginger, Indian spice mix, cloves, turmeric. Cook for a couple of minutes then add the mince, and brown it. Season with salt and pepper if necessary. Add the tomatoes and simmer for 20-30 minutes.

For the parsnip mash:

Cook parsnip and potato for about 10 minutes, or until cooked. Then add the rest of the ingredients and make into a mash. Season if needed.

If you wanted, you could do a proper shepherds pie and put the topping on top of the meat in a dish and cooked in the oven for 20 minutes until the topping is golden.

Adapted from a GoodFood recipe.