Hearty Spiced Parsnip Shepherd’s Pies

Step 1: Prepare the Sauce

1. Heat the Oil: In a pan, heat 2 tablespoons of sunflower oil over medium heat.
2. Cook the Onion: Add 1 chopped large onion and cook until it’s soft and translucent, about 5 minutes.
3. Add Aromatics: Stir in 2 crushed garlic cloves, a small knob of grated ginger, and 2 tablespoons of medium curry powder. Cook for another 1-2 minutes until fragrant.
4. Brown the Mince: Increase the heat and add 500g minced beef or lamb. Fry until browned all over, breaking it apart with a wooden spoon.
5. Add Tomatoes: Pour in a 400g can of chopped tomatoes and stir well. Let the mixture simmer for 20 minutes, stirring occasionally until it thickens.
6. Add Peas: A few minutes before the sauce is done, stir in 100g frozen peas.

Step 2: Prepare the Mash

1. Cook the Vegetables: In a separate pot, place 600g chopped parsnips and 1 large chopped potato in cold water. Bring to a boil and cook for 10 minutes until tender.
2. Drain and Mash: Drain the vegetables, then return them to the pot. Season with salt and mash with 50g butter, 2 teaspoons of turmeric, and the juice of 1 lemon until smooth and creamy.

Step 3: Assemble the Pies

1. Preheat the Oven: Heat your oven to 220°C (200°C fan/gas mark 8).
2. Layer the Filling: In individual pie dishes (or one large dish), spoon some of the meat sauce into the bottom.
3. Top with Mash: Generously dollop the mashed parsnip and potato mixture on top of the sauce. Use a fork to ruffle the surface for a crispy texture.

Step 4: Bake

1. Bake the Pies: Place the assembled pies in the oven and bake for 20 minutes, or until the tops are golden and bubbling.
2. Serve: Let the pies cool slightly before serving. Enjoy your delicious spiced shepherd's pies!