Nigel Slater Shepherd’s Pie

Nigel Slater Shepherd’s Pie is made with parsnips, lamb, leeks, and a mix of warm spices like cumin and garam masala. This easy Shepherd’s Pie recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

For the topping:

• 900g/2 lbs parsnips: peeled and cut into chunks
• 2 onions: sliced
• 50g/2 oz butter
• 1 large pinch ground cumin
• 1 tbsp coriander seeds: freshly ground
• 1 tbsp garam masala
• 50g/2 oz butter
• Salt and freshly ground black pepper: to taste

For the filling:

• 2 leeks or onions: chopped
• 1 carrot: diced
• 3 tbsp dripping or butter
• 4 chestnut mushrooms: sliced
• 450g/1 lb leftover roast lamb or raw lamb mince: chopped
• 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
• Salt and freshly ground black pepper: to taste

How To Make Nigel Slater Shepherd’s Pie:

1. Cook the parsnips: Simmer 900g of parsnips in salted water for 15-20 minutes until tender.
2. Fry the onions: While the parsnips cook, fry 2 sliced onions in 50g butter over moderate heat until soft. Add 1 large pinch ground cumin, 1 tbsp freshly ground coriander seeds, and 1 tbsp garam masala, cooking for 2 more minutes.
3. Mash the parsnips: Drain the parsnips, mash them with 50g butter, salt, and pepper, then stir in the fried onions. Set aside.
4. Cook the filling vegetables: In a large pan, cook 2 chopped leeks (or onions) and 1 diced carrot in 3 tbsp butter until soft and golden.
5. Add mushrooms and lamb: Add 4 sliced chestnut mushrooms and cook for 5 minutes. Stir in 450g lamb (leftover roast or mince) and brown for about 5 minutes.
6. Add flour and tomato purée: Stir in 1 tbsp flour and 1 tbsp tomato purée, cooking for 3-4 minutes to remove the raw taste of the tomato purée.
7. Add stock and herbs: Pour in 250ml hot lamb or chicken stock, add 1 bay leaf and 1 sprig of thyme. Bring to a boil, then simmer for 25-30 minutes.
8. Season and bake: Preheat the oven to 190°C/375°F/Gas 5. Season the filling with 1 tbsp Worcestershire sauce, salt, and pepper. Transfer to a baking dish, spoon the mashed parsnips on top, and bake for 25 minutes until golden brown.

Recipe Tips

• Let the lamb brown: If using lamb mince, let it cook without stirring too much so it gets a good, rich flavor.
• Cook parsnips until soft: Make sure the parsnips are really soft before mashing, so the top will be smooth and creamy.
• Simmer slowly: Let the filling cook slowly to blend the flavors and get the best taste and texture.

How To Store & Reheat Leftovers

Storing in the Fridge: Cool completely, then cover tightly or use an airtight container. Store for up to 3 days.

Freezing: Wrap well in a freezer-safe container and freeze for up to 3 months.

Reheating: Thaw overnight if frozen. Reheat at 180°C/350°F, covered with foil, for 25-30 minutes. Uncover for the last 10 minutes to crisp the top.

Nutrition Facts

• Calories: 470
• Carbohydrates: 35g
• Protein: 23g
• Fat: 25g
• Fiber: 8g
• Sodium: 900mg
• Sugar: 6g

Try More Nigel Slater Recipes:

• Nigel Slater Toad In The Hole
• Nigel Slater Thai Green Curry
• Nigel Slater Coq Au Riesling