Chilli Beef Shepherds Pie with Parsnip Mash
Serves 4. Moderately. Easy Cooking and preparation time: 90 minutes
Ingredients:
400g Lean Minced Beef
320g Parsnips, peeled and chopped
400g Potatoes, peeled and chopped
1 Celery stick, diced
4 tsp Chilli powder
1 small Leek, chopped
1 tsp Dried Mixed Herbs
1 small Red Onion, diced
1 large Carrot, diced
35g Cornflour
2 tbsp Tomato Puree
10g Gravy Granules
120ml Chicken or Veg Stock
Pinch of Salt and Pepper
Method:
Pre-heat the oven to 180°c. Place a large pot with salted water on to boil. Add the cubed potatoes and parsnip, and boil until fork-soft, around 15 minutes. Once cooked, drain and mash together.
Meanwhile, heat a large frying pan or pot over a medium-high heat. Add the Chilli Powder and the mince, cooking off until golden brown. Drain out the fat and return to the heat.
Add the onions to the pan, and cook for a further 2-3 minutes. Next, add the mixed herbs, diced carrots, celery, leeks and tomato puree, and mix together. Make up the chicken stock, and whisk in the cornflour to thicken.
Pour the stock in to the pan, and simmer for 20 minutes until it has thickened and come together to form a rich gravy.
Decant the Shepherds Pie filling into a deep, ovenproof dish, and top with the potato and parsnip mash. To achieve crispy bits of topping, use a fork to create little ridged peaks in the mash.
Bake in the pre-heated oven at 180°c for 35 – 40 minutes, until golden brown and the filling is bubbling. Leave to stand for 5 minutes before serving.
If you have any allergies or intolerances, please check packaging or point of sale allergen information
