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1 28oz can diced tomatoes, with their liquid
1 large potato, peeled & roughly chopped into large pieces
1 small knob of fresh ginger, about 1” (or ¼ tsp ground ginger)
1 yellow onion, chopped
1 ½ cups stock (chicken or vegetable)
1/2 cup frozen peas
1/2 tsp red pepper flakes
1/4 tsp garam masala
1/4 tsp ground cinnamon
1lb ground lamb
2 garlic cloves, minced
2 tbsp curry powder
2 tbsp olive oil (feel free to use butter or plant-based butter for richer flavor)
2 tsp ground turmeric
3 carrots, chopped (no need to peel)
5 cups parsnips, peeled & roughly chopped into large pieces
Juice of one lemon
Optional: Adding a bit of butter, plant-based butter, or dash of coconut milk for added creaminess
Optional: If you like more of a kick, add a bit of chopped fresh jalapeño in when you add your onion
Directions:
-Preheat your oven to 375 F.
-Heat olive oil in a large sided pan over medium heat. Add onion, garlic, carrots, & ginger, cooking until softened for about 8-10 minutes.
-Add curry powder, garam masala, cinnamon, & red pepper flakes, stir to combine, & cook for about 2 minutes, until fragrant.
-Add the ground lamb to the pan, using a spatula to break into small bits, mix everything together, & cook until browning.
-While the lamb browns, add your parsnips & potato to a pot full of salted water, bring to a boil & cook at a rolling boil for 10 minutes with the lid off.
-It’s time to add in the can of diced tomatoes with their liquid to the lamb mixture, mixing together & simmering for 20 minutes.
-Toss in your frozen peas & cook all together for 2 more minutes.
-Transfer your cooked lamb mixture to your casserole dish & spread into one even layer. I use a 2.5 qt glass casserole dish.
-Once the 10 minutes is up on the parsnips & potatoes, drain them through a colander & add them to your food processor along with the remaining mash ingredients. Pulse until smooth. (If you don’t have a food processor, you can try your blender or just mash by hand in a mixing bowl. Try to get everything smooth & well combined)
-Add the mash to the casserole dish, evenly covering the lamb mixture below.
-Decoration time is here & this is your time to play & personalize this pie! You can use a fork to decorate the top of the mash, you can leave the top in fluffy swirls from your spatula, you can draw a big face or festive leaves on top or decorate it however you like!
-Bake in the oven, without a lid, until bubbling & golden for 25 minutes.
-At this point it’s ready to be enjoyed, but if you’d like the top to be even more golden, pop it under the broiler for 5 minutes.
-Top with chopped cilantro & enjoy!
