Shepherd’s Pie with Spiced Parsnip Mash Nigel Slater- Real Cooking

Serves 4

900g large parsnips,peeled
2 medium sized onions,sliced
a thick slice, about 50g, butter
a large pinch of ground cumin
a teaspoon of freshly ground coriander seeds
a tablespoon of garam masala
more butter for mashing

For the filling
2 medium sized leeks or onions chopped
a medium sized carrot, diced
a thick slice of butter
4 medium sized mushrooms, sliced
450g minced lamb or beef
flour
a tablespoon tomato puree
250 ml hot stock
a bay leaf and sprig of time
Worcestershire sauce

Cut the parsnips into large chunks and simmer in salted water until tender. Fry the onions in the butter over a moderate heat until soft and translucent. Stir in the spices and continue cooking for two minutes till all is fragrant. Drain the parsnips when they are tender, mash them with masher, stirring in the butter and some salt and pepper, then the spiced onions.  Set aside.

In a large pan, cook the chopped leeks or onions and the diced carrot with the butter, until they are soft and golden. If they have caught slightly at the edges all the better. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary.

Add a casual sprinkling of flour and the tomato puree. Continue cooking, for three or four minutes. Pour on the hot stock, throw in a bayleaf and sprig of thyme, and bring to the boil. Turn down the heat and leave to simmer very gently for twenty-five minutes. The mixture should not bubble, just occasionally ‘bloop’ at you. Season the filling as it cooks with salt, Worcestershire sauce and some black pepper. Be generous.

Scoop the mixture into a large baking dish. Spoon dollops of mashed parsnip over the top, and bake for twenty five minutes at 190 C/375F/Gas 5,till golden brown and caught a little on the peaks…

Buon Appettito!