Spiced Parsnip & Potato Pie
Submitted by sarah hyland
Spiced parsnip and potato pie: a cumin-spiced lentil and vegetable base under a creamy parsnip-potato mash topped with Cheddar. A hearty, meat-free take on shepherd’s pie.
YIELD
5 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis is shepherd’s pie for the meat-free crowd, and it doesn’t skimp on heart. In place of mince, a deeply savory base of lentils simmers slowly with carrot, celery, tomato, cumin, and a splash of wine until thick and rich, the long simmer building the kind of depth that makes you forget there’s no meat.
The topping is where the twist comes in. Instead of all potato, the mash blends parsnip with potato for a sweeter, nuttier finish, then folds in Cheddar so it bakes up golden and bubbling.
A splash of vinegar at the end of the lentils brightens the whole thing, and a sprinkle of cumin and extra cheese on top crisps up beautifully in the oven.
Pro Tips
- Give the lentil base its full simmer; that time is what develops the savory, meaty depth.
- Mash the parsnip and potato well and season hard; bland mash makes a bland pie.
- Rake furrows in the mash with a fork before baking so the peaks crisp and brown.
Variations
- Stir mushrooms into the lentil base for even more savory body.
- Use sweet potato in the mash for a sweeter topping.
- Add a layer of wilted spinach or peas between the lentils and mash.
Ingredients
Directions
Heat oil in saucepan.
Add garlic, onions, carrots, celery, thyme and bay leaves.
Cook for 15 minutes until veg are soft. Stir in tomatoes, 2tsp cumin, lentils, wine and stock.
Bring to boil, reduce heat and simmer for 45 to 60 mins.
Stir in vinegar and season.
Leave to cool.
Heat oven to 180 cup (350 F).
Peel potatoes and parsnip.
Tip into pan of boiling salted water and simmer for 15 minutes or until soft enough to mash.
Drain, then put in pan again over low heat. Mash well, add milk and butter plus seasoning.
Stir in ⅔ cheddar.
Put lentil mixture in ovenproof dish and smooth mash over top.
Make furrows with fork and sprinkle on remaining cheddar and cumin.
Put in oven for 35/45 minutes until golden and bubbling around the edges.
Leave to cool for 10 minutes before eating.
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