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Shepherd’s Pie with Parsnip Topping

Shepherd’s Pie with Parsnip Topping
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Shepherd’s Pie with Parsnip Topping is a comforting and hearty casserole that upgrades the classic dish by replacing the traditional potato topping with a creamy, slightly sweet parsnip mash. This flavorful and nourishing meal combines seasoned ground lamb or beef with vegetables, fresh herbs, and a rich parsnip layer, making it perfect for cozy family dinners and adaptable for various dietary preferences.

Ingredients

Scale

For the Filling

  • 1 lb ground lamb or beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1/2 cup peas
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup beef or vegetable broth
  • 1–2 sprigs fresh thyme or 1 tsp fresh rosemary, chopped
  • Salt and pepper, to taste
  • 2 tbsp cooking oil (for sautéing)

For the Parsnip Topping

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

Optional Garnishes and Variations

  • Fresh parsley or chives, chopped (for garnish)
  • Grated cheddar or parmesan cheese (for sprinkling on top)
  • Olive oil and coconut milk (for dairy-free mash alternative)
  • Smoked paprika or cayenne pepper (for spice)
  • Lentils or mushrooms (to replace meat for vegetarian version)

Instructions

  1. Prepare the Parsnip Topping: Peel and chop the parsnips into even chunks. Boil them in salted water for about 15-20 minutes or until tender. Drain well and mash with butter and cream until smooth and silky. Season with salt and pepper to taste, then set aside for topping later.
  2. Cook the Filling: Heat oil in a large skillet over medium heat. Sauté chopped onion and garlic until fragrant and translucent. Add ground lamb or beef, breaking it up as it cooks evenly and browns. Stir in diced carrots and cook until softened. Mix in tomato paste and Worcestershire sauce, allowing the mixture to blend flavors for a few minutes.
  3. Simmer with Broth and Herbs: Pour in beef or vegetable broth and add fresh thyme or rosemary. Let everything simmer gently for about 10-15 minutes until the filling thickens and becomes luscious. Season with salt and pepper. Add peas towards the end, stirring them through to keep their bright color and snap.
  4. Assemble the Pie: Transfer the cooked filling into a baking dish and spread evenly. Spoon the creamy parsnip mash on top, smoothing it out with a spatula. For an optional golden finish, brush the surface with melted butter.
  5. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the topping is lightly browned and bubbling around the edges. Let the pie rest for a few minutes before serving to allow the layers to settle.

Notes

  • Boil parsnips until very tender to achieve a creamy, lump-free mash.
  • Fresh herbs such as thyme or rosemary significantly enhance the aroma and flavor.
  • Use a wide pan to brown the meat filling evenly, deepening the dish’s flavor.
  • Allow the pie to cool slightly before slicing to keep layers intact and ease serving.
  • This dish freezes well; store in portions wrapped tightly in foil or airtight containers for up to 3 months.

Nutrition

Keywords: shepherd's pie, parsnip topping, comfort food, lamb pie, beef pie, gluten free, casserole, family dinner

Find it online: https://sophiemelody.com/shepherds-pie-with-parsnip-topping/