Middle eastern shepherd's pie with parsnip crust

Ingredients

  • 6 tbsp olive oil
  • 600 g minced lamb
  • 1 onion, roughly chopped
  • 1 sticks celery, finely chopped
  • 1 carrot, peeled and diced
  • 1 cloves garlic, crushed
  • 1 tsp ground mixed spice
  • 1 tbsp plain flour
  • 200 ml chicken or lamb stock
  • 1 orange, grated zest and juice
  • 40 g raisins, soaked in cold water for 1 hour and drained
  • 40 g almonds, skins removed, shredded and toasted
  • 3 tbsp tomato pure
For the parsnip crust

  • 475 g parsnips, scraped and chopped
  • 225 g potatoes, peeled
  • 1 tbsp whipping cream or milk
  • 25 g butter

Description

A Hearty Dish To Feed The Family On A Budget From Diana Henry

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