Dr Michael Mosley's shepherd's pie with parsnip and white bean mash - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Michael Mosley’ s shepherd’ s pie with parsnip and white bean mash By You Magazine - March 15, 2020 There is lots of glorious fibre in this shepherd’s pie, thanks to all the vegetables, lentils and beans. Good, sleep-inducing comfort food. Serve with freshly cooked leafy greens. Image: Alex Smith. Styling: Phil Mundy SERVES 6 355 calories per serving 1 tbsp olive oil 400g lamb mince 1 onion, peeled and finely chopped 1 celery stick, trimmed and thinly sliced 1 carrot, trimmed and cut into roughly 1cm chunks 100g mushrooms, sliced 100g dried green lentils 500ml lamb or vegetable stock (fresh or made with 1 stock cube) 2 tbsp tomato purée 1 bay leaf 1/2 tsp dried thyme FOR THE TOPPING 300g parsnips, trimmed, washed well and cut into roughly 2cm chunks 400g can cannellini beans, drained and rinsed 4 tbsp full-fat crème fraîche 2-3 tbsp full-fat milk 1. Preheat the oven to 180C/160C fan/gas 4. 2. Heat the oil in a flameproof casserole (it will need to hold around 3 litres) and gently fry the lamb, onion, celery, carrot and mushrooms for 10 minutes, or until lightly browned, stirring regularly to break up the mince. 3. Add the lentils, stock, tomato purée, bay leaf and thyme and bring to a simmer. Cover with a lid, transfer to the oven and cook for 1 hour, or until the lentils are tender and the sauce is thick. 4. Meanwhile, place the parsnips in a large saucepan and cover with cold water. Bring to the boil and cook for 15-20 minutes, or until tender. Add the beans and simmer for a further 2 minutes. 5. Drain the parsnips and beans and return them to the pan. Add the crème fraîche and milk, season with flaked sea salt and plenty of freshly ground black pepper and mash together well. 6. Remove the lamb from the oven and stir well. Spoon the parsnip mixture on top, return to the oven uncovered and cook for 15 minutes, or until the parsnip mash is hot. Cook’s tip You could transfer the cooked mince to a warmed flameproof pie dish before topping and grilling. Buy the book with a 40 per cent discount Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved