Preparation time
30 mins to 1 hour
30 mins to 1 hour
Cooking time
1 to 2 hours
1 to 2 hours
Serves
Serves 4
Serves 4
Using parsnips instead of potatoes adds a gently earthy spice to this classic family supper.
Ingredients
For the topping
- 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
For the filling
- 2 leeks or onions, chopped
- 1 carrot, diced
- 3 tbsp dripping or butter
- 4 Italian brown mushrooms, sliced
- 450g/1lb cooked roast lamb, minced, 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 fifteen to twenty 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.