Spiced Parsnip Cottage Pie

This isn't like the traditional cottage pie I grew up with, but it's really good and Randal loved it as well. I just didn't tell him about the parsnips in the mash until after he had eaten it!


2 lbs minced beef
1 large onion , diced
2 garlic cloves , crushed
small knob of ginger , peeled and grated
4 tbsp curry powder
2 cans diced tomatoes
1 cup frozen peas
1 lb potatoes
1/2 lb parsnips
1 poblano pepper
2 tsp turmeric
1 tsp lemon juice
4 tbsp butter

Cook the minced beef until no longer pink, drain the fat. Add the onion, curry, ginger and garlic, cook for another minute or two. Add in the tomatoes and simmer for 20 minutes. Add peas in the last few minutes.

To make the topping peel and chop the potatoes and parsnips, add to a large pot of water and cook until tender. Mash the potatoes and parsnips with the butter, lemon juice and tumeric. Fry the poblano in a little butter until soft. Mix into the potato mixture, season with salt and pepper.

Preheat the oven to 350.

In a large baking dish add the beef mixture, spoon the potatoes over the top, spread out evenly and bake for 30 minutes, or until lightly browned.