Spiced Parsnip Shepherd's Pie

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 3 Hours

Ready In: 3 hrs 15 mins

2 tablespoons - duck fat or goose fat

1 large - onion

2 cloves - garlic

¾ inch - fresh ginger

2 tablespoons - medium strength curry powder

1 lb - minced lamb or beef (your choice)

1 x 14oz can - chopped tomatoes

4 oz - frozen peas

1¼ lb - parsnips

2 medium-sized - potatoes

- salt and pepper

2 oz - butter

1 - green chilli

1 bunch - fresh coriander

2 teaspoons - turmeric

1 - lemon

In preparation, peel and chop the parsnips and the potato into large chunks, peel and crush (mince) the garlic, peel and grate the ginger, peel and finely chop the onion, squeeze the juice from the lemon, deseed and chop the chilli and chop the coriander.
Heat the duck (goose) fat in a frying pan pan and add the chopped onion. Cook until soft (about 5 minutes) then add the garlic, ginger and curry powder. Continue to cook until aromatic (about 2-3 minutes). Turn up the heat, add the mince and fry until browned, then add the chopped tomatoes and simmer for 20 minutes until the sauce has thickened. Stir in the peas then remove the pan from the heat.
Meanwhile, place the parsnips and potatoes into a pan of cold salted water, bring to the boil and cook for 10-15 minutes until a fork easily pierces them. Drain, season with salt and freshly ground black pepper, add the butter and mash. Add the chilli, coriander, turmeric and lemon juice and mix well.
Either using individual dishes or one large ovenproof dish, place the meat sauce on the bottom and top with the parsnip/potato mash. Ruffle up the tops with a fork, then bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 20 minutes until golden and bubbling. Serve hot.