Shepherd's Pie with Parsnip Topping
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This sophisticated shepherd’s pie with parsnip topping offers a refined twist on the classic British comfort dish. By replacing the traditional minced lamb with tender, slow-cooked beef and rich Madeira sauce, the recipe creates a deeply savoury base that feels truly indulgent. The topping swaps standard mash for a velvety blend of earthy parsnips and potatoes, enriched with nutty Gruyère cheese for a golden, bubbling crust that perfectly complements the hearty filling.
As a high-protein main course, this dish is an excellent way to use reserved beef and braising juices from a roast, transforming leftovers into a sensational second meal. It is a satisfying choice for a family dinner or a weekend gathering when you want something familiar yet elevated. Serve it alongside steamed seasonal greens or buttered savoy cabbage to balance the richness of the sauce.
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Ingredients for Shepherd's Pie with Parsnip Topping
2 tablespoons (1/4 stick) butter
230g sliced shallots (about 4 large)
2 tablespoons plain flour
45ml Madeira
325ml degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables
950ml 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables
350ml glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables
450g parsnips, peeled, quartered lengthwise, woody core cut away
350g russet potatoes, peeled, cut into 1-inch cubes
1 tablespoon butter, room temperature
60ml double cream, room temperature
80g coarsely shredded Gruyère cheese (about 90g ), divided
How to make Shepherd's Pie with Parsnip Topping
Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
Preheat oven to 191°C. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 40g cheese. Season with salt and pepper.
Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
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17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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