Nigel Slater's shepherd's pie with spiced parsnip mash recipe
 Using parsnips instead of potatoes adds a gently sweetness to Nigel Slater's brilliant shepherd's pie recipe. This meal provides 814 kcal, 49g protein, 39g carbohydrate (of which 18.5g sugars), 56g fat (of which 29g saturates), 17g fibre and 1.4g salt per portion. 900g/2lbs large parsnips, peeled and cut into large chunks2 onions, sliced50g/2oz butterlarge pinch ground cumin1 tbsp freshly ground coriander seeds1 tbsp garam masalaabout 50g/2oz butter salt and freshly ground black pepper 900g/2lbs large parsnips, peeled and cut into large chunks 2 onions, sliced 50g/2oz butter large pinch ground cumin 1 tbsp freshly ground coriander seeds 1 tbsp garam masala about 50g/2oz butter salt and freshly ground black pepper 2 leeks or onions, chopped1 carrot, diced3 tbsp dripping or butter4 chestnut mushrooms, sliced450g/1lb leftover roast lamb, chopped, or raw lamb mince1 tbsp flour1 tbsp tomato purée250ml/9 oz hot lamb or chicken stock1 bay leaf 1 sprig thyme1 tbsp Worcestershire sauce 2 leeks or onions, chopped 1 carrot, diced 3 tbsp dripping or butter 4 chestnut mushrooms, sliced 450g/1lb leftover roast lamb, chopped, or raw lamb mince 1 tbsp flour 1 tbsp tomato purée 250ml/9 oz hot lamb or chicken stock 1 bay leaf 1 sprig thyme 1 tbsp Worcestershire sauce Method Simmer the parsnips in salted water until tender - about 15 to 20 minutes.While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.Stir in the spices and continue cooking for a further two minutes, until fragrant.Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside.In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges.Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary.Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked.Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil.Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5.Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous.Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. Simmer the parsnips in salted water until tender - about 15 to 20 minutes. Simmer the parsnips in salted water until tender - about 15 to 20 minutes. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent. Stir in the spices and continue cooking for a further two minutes, until fragrant. Stir in the spices and continue cooking for a further two minutes, until fragrant. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Turn down the heat and leave to simmer very gently for 25-30 minutes. Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown.