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This is a take on Delia Smith's light version of Shepherd's Pie. The difference with this recipe is that the meat is roasted in the oven, instead of being fried.
- 12 ounces ground beef
- 1 medium onion, chopped
- 1 parsnip, chopped
- 4 ounces carrots, chopped
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1⁄2 ounce plain flour
- 1 tablespoon tomato puree
- 15 fluid ounces vegetable stock
- salt & freshly ground black pepper
For the topping
- 2 lbs potatoes
- 2 1⁄2 ounces Quark (or equal parts cottage cheese and yogurt, blended together)
- 2 fluid ounces 1% low-fat milk
- 6 ounces leeks
- 1 1⁄2 ounces reduced-fat cheddar cheese
- 1 ounce finely grated parmesan cheese
- Pre-heat the oven to 140C or 275 degrees F.
- Place the onion, swede and carrots into the bowl of a food processor.
- Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a purée.
- Place it all in a casserole dish, add the beef and season generously with salt and pepper.
- Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it a good mix.
- Place the casserole over a gentle heat and bring it up to simmering point.
- Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
- About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan.
- Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer.
- Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
- At this point remove the casserole from the oven and increase the temperature to 200C or 400°F.
- Cover the meat mixture evenly with the mashed potato.
- Now slice the leek lengthways into four and chop each length into 1/4 inch slices.
- Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface.
- Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan.
- Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.
VERY GOOD ! Thank you for posting this recipe. I had no parsip;I hope my review is still approved.