Classic Shepherds pie with roasted parsnip

Dice the carrots

Dice the onions

Chop parsley

Chop rosemary

Defrost the mash

1. Pre-roast the parsnip whole - allow to cool, trim and cut in half.

2. Prepare some parsnip crisps by peeling a raw parsnip and then cooking in a deep fat fryer at 180oC until golden.

3. Crush the parsnip crisps together with the crispy onions and place to one side.

4. In a pan over a medium heat cook the onions and carrots in a little oil until soft, add the lamb and brown well.

5. Add the parsley and rosemary, mix well - add the demi glace, reduce the heat and cook gently for about 20mins.

6. Place the roasted parsnip half in a pan on a medium heat, caramelise all over and then keep warm until plating up.

7. Spoon the lamb mixture into a suitable dish and top with the mash - transfer to an oven at 180oC for 10-15 mins until golden.

8. Top half the pie with the crushed onions and parsnip and then place the roasted parsnip on top of the pie - serve!