This dish has hearty flavours and is packed full of vegetables to provide plenty of fibre. With a parsnip and carrot topping instead of potato, it is a lighter twist on the classic Shepherd’s Pie. Cook for the family or freeze into portions for an easy Friday night dinner.
- Prep: 25 Minutes
- Cook: 75 Minutes
- Portions: 6 Cups
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, finely chopped
- 600g lean lamb mince
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 carrot, grated
- 2 stalks celery, sliced
- 400g tin chopped tomatoes
- 600ml vegetable stock
- 4 parsnips, peeled and diced
- 5 carrots, peeled and diced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 bunch fresh Italian parsley, finely chopped
Method:
- Heat the oil in a large frypan and gently cook the onion and garlic for 3-4 minutes over a low-medium heat until softened
- Season the mince with salt and pepper, then increase the heat to high and add the mince to the fry pan, cooking until well browned
- Add the herbs, spices and ginger and cook for 1 minute, then add the tomato paste and cook for a further minute
- Add the grated carrot, celery, tinned tomatoes and stock and simmer for 30 minutes to allow the sauce to thicken
- While the sauce is reducing, preheat the oven to 200 degrees celcius and prepare the mash
- Place the parsnips and remaining carrots into a saucepan with plenty of water. Season with salt and bring to the boil, cooking for 30 minutes or until the vegetables are tender
- Drain the water from the parsnips and carrots, then add the second measure of olive oil and mash until well combined. Season to taste
- Transfer the mince mixture into a baking dish, top with the mash, spreading it evenly across the top
- Place the dish into the oven for 30 minutes or until
