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Shepherd's Pie with Parsnip Topping

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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