Shepherd’s Pie Pie! with parsnip mash (serves 2)
200g new potatoes
Knob of butter
½ white onion diced
2 garlic cloves, finely chopped
180g lamb mince
15g sundried tomato paste
1 tbsp fresh parsley
80g diced carrots
200ml beef stock
20ml Worcestershire sauce
1 x sheet ready rolled puff pastry
1kg parsnips, peeled and diced
Salt and pepper to taste
1) Preheat the oven to 200C. Cook the new potatoes for about 20 minutes, allow to cool, dice, and set aside.
2) Fry the onions, garlic, lamb, tomato paste, parsley and carrots for 9 minutes. Add the stock, Worcestershire sauce and reserved potatoes, and cook for a further 8 minutes, or until all the sauce has been soaked up. Season to taste and put in the fridge to allow the filling to cool a bit.
3) Meanwhile, boil the parsnips for 25 minutes, drain, and mash with the butter and seasoning. Meanwhile, cut the puff pastry sheet in half. On one half, pile the filling on top, and then put the other sheet and top, crimping the edges to seal all the filling in (the pie should be quite full!). Cut a couple of holes in the top to allow any steam to come out. Line a tray with greaseproof paper and bake the pie in the oven for 25 minutes.
4) Serve the pie with the mash!