Spiced parsnip shepherd's pies

6 servings 600 kcal or less comforting coriander curry powder family frozen pea frozen peas ginger green chilli green chillies lemon lemons mains make ahead mash minced beef onion onions over an hour parsnip parsnips seasonal shepherd's pie shepherds tomato tomatoes turmeric

N/A

Source

Ingredients

2 tbsp sunflower oil

1 large onion , chopped

2 garlic cloves , crushed

small knob of ginger , peeled and granted

2 tbsp medium curry powder

500g minced beef or lamb

400g can chopped tomato

100g frozen pea

600g parsnip , peeled and chopped into large chunks

large potato , peeled and chopped into large chunks

1 green chilli , deseeded and chopped

large bunch coriander , chopped

2 tsp turmeric

juice of 1 lemon

50g butter

Method

For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.

Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.

Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.