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Parsnip & Potato Shepherd's Pie
There is nothing more comforting than a piping hot Shepherd's pie. We love the addition of parsnip in this recipe, which gives it such an earthy, autumnal taste.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●oven
📝 Preparation Steps
1
Place a pan of salt water over a medium heat.
2
Once simmering, add the parsnips and potatoes and cook for ⏱️ 25-30 minutes until soft. Once soft, drain and leave one side to cool.
parsnips4potatoes16 oz
3
Once cool, mash using a potato masher or food processor, adding a dash of almond milk to make it nice and creamy.
almond milk1 tablespoon
4
To make the filling; place a pan over a medium heat and add a drizzle of olive oil.
5
Once warm, add the onions, garlic and carrots and cook for ⏱️ 5-10 minutes until soft.
6
Add in the paprika and cook for another ⏱️ 3 minutes before adding in the tomato puree, tinned tomatoes, water, salt and lentils.
7
Cover and cook for ⏱️ 30-35 minutes until the lentils are really soft. Adding a dash more water if it the mixture ever becomes too dry.
8
Once the filling and mash are both ready, preheat oven to 200C (400F), fan setting.
9
Spoon the filling onto the bottom of a large baking tray before topping with the mash - you can then use the back of a fork to make a pattern on top.
10
Bake for ⏱️ 5-10 minutes until golden.
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