Parsnip Mash Shepherds Pie

Serves 2

About this recipe

For those who want a hearty protein and fibre based veggie meal, look no further than a parsnip pie with lentils or beans and a delicious sauce. You can easily make this in one pan to ensure it’s no fuss at all, less washing up and bang on flavour.

For anyone concerned about veggie diets being low protein (you don’t need to worry first off!) this should put your mind at ease. Use pre-cooked lentils to make it an even quicker dish plus you can sub in black beans, pinto or navy beans for high fibre and protein substitutes!

I make a big batch of this for work as it keeps well for lunches.


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Ingredients

For the mash:

  • 500-600g Parsnips, peeled and cut into roughly 3cm chunks (3 parsnips)
  • 100-200ml Cooking water
  • Salt and pepper
  • 1 tbsp Olive oil/ 30g butter

For the lentil base:

  • 1 tbsp Olive oil
  • 1 large Onion, finely chopped (around 120g)
  • 3 Garlic cloves, crushed of finely chopped
  • 2 Sticks of celery, finely diced (around 100g)
  • 1 tin Cooked lentils, drained (we used Puy lentils)
  • 1 tbsp Tomato puree
  • 1 tin Chopped tomatoes
  • 2 tbsp Balsamic vinegar
  • Salt and pepper

For the topping:

  • 1 tbsp Olive oil
  • 1 tbsp Parmesan
  • Handful of fresh parsley
Instructions

Begin my making the mash. Simply steam the chunks of parsnip until completely soft. Drain the parsnips, but return 100-200ml of the cooking water. Return to the pan and mash with a potato masher. Add plenty of salt and pepper, and gradually add in little bits of water to loosen the consistency. Finish with a little olive oil, or a small knob of butter.

Start the base of the pie, by putting a large pan on medium to high heat and add the olive oil, onion, garlic and celery. Cook for around 5-10 minutes until soft.

Next, add in the lentils, chopped tomatoes, tomato puree and balsamic vinegar, along with plenty of salt and pepper.

Simmer for 15-20 minutes until the sauce is thick and reduced. Stir regularly to ensure it doesn’t catch on the bottom of the pan, reduce the heat if necessary.

Remove the lentil mixture from the heat. Spread the mixture so it evenly covers the base of the pan, before topping with spoonfuls of the mashed parsnip.

Place under the grill for around 15 minutes. Drizzle with olive oil and parmesan and return to the grill for a further 5-10 minutes until golden.

Finish with chopped fresh parsley.


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