Middle Eastern shepherd's pie with spiced parsnip crust from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 39) by Diana Henry

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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

    Can substitute lamb stock for chicken stock.

  • e_ballad on April 25, 2017

    Not as flavoursome as the ingredients would otherwise suggest. The recipe completely works, but didn't find the 'Middle Eastern' flavours came through.

  • hillsboroks on January 09, 2016

    Great melding of new flavors in an old time winter comfort food dish. The sweet spiciness of the parsnips married well with the Middle Eastern flavors of the lamb stew filling. I used two raw thick lamb steaks and cut them into half inch chunks for browning instead of cooked lamb as called for. I also used chicken broth instead of lamb broth and reduced the cayenne in the parsnip topping to 1/4 tsp but otherwise stuck to the recipe. The filling and topping fit perfectly in a 9.5 inch deep dish ceramic pie pan. I did end up adding an extra 10 minutes of bake time to get it to brown a bit. My husband loved this so we will be making this again. It easily makes enough to serve 8-10. We had two meals for two and froze the rest in smaller baking dishes for future busy work night dinners.

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