Parsnip & Potato Shepherd's Pie
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 parsnips
- 4-5 potatoes
- dash of almond milk
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Place a pan of salt water over a medium heat.
Step 2
Once simmering, add the parsnips and potatoes and cook for 25-30 minutes until soft. Once soft, drain and leave one side to cool.
Step 3
Once cool, mash using a potato masher or food processor, adding a dash of almond milk to make it nice and creamy.
Step 4
To make the filling; place a pan over a medium heat and add a drizzle of olive oil.
Step 5
Once warm, add the onions, garlic and carrots and cook for 5-10 minutes until soft.
Step 6
Add in the paprika and cook for another 3 minutes before adding in the tomato puree, tinned tomatoes, water, salt and lentils.
Step 7
Cover and cook for 30-35 minutes until the lentils are really soft. Adding a dash more water if it the mixture ever becomes too dry.
Step 8
Once the filling and mash are both ready, preheat oven to 200C (400F), fan setting.
Step 9
Spoon the filling onto the bottom of a large baking tray before topping with the mash - you can then use the back of a fork to make a pattern on top.
Step 10
Bake for 5-10 minutes until golden.
Step 11
Save recipe for the next time?
