Shepherd's pie with spiced parsnip mash from Real Cooking by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See reicpe for variations

  • teresa_3u2sef on March 29, 2026

    I’m not particularly fond of parsnips, but this was surprisingly good. The spices mellow the sweetness of the parsnips. I’d like to say it’s a healthy alternative to a traditional shepherds pie, but the mountain of butter prevents me!

  • gregbw on May 24, 2011

    One of my all time favourites. I put roast lamb on the menu just so I can use the leftovers in the pie the next night. Just as good with minced raw lamb as well.

  • wester on January 01, 2010

    Warming winter food with a nice twist - the spiced mash really adds something extra to this. It does take a long time, over an hour. Start with the meat sauce, not the parsnips - you can do those while the meat simmers. Do peel the parsnips.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.