West Virginia Shepherd's Pie |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The combination of mashed parsnips and potatoes atop a flavorful mixture of cooked ground lamb and fresh herbs makes this dish extra special. âTina Price, Deep Water, West Virginia Ingredients:
4 medium potatoes, peeled and cubed |
2 medium parsnips, peeled and cubed |
3/4 cup evaporated milk |
2 tablespoons butter |
1 teaspoon salt |
1 teaspoon pepper, divided |
2 eggs |
1 teaspoon dried mint |
1 teaspoon dried rosemary, crushed |
1 teaspoon worcestershire sauce |
1/4 teaspoon ground allspice |
1 pound ground lamb |
1/2 cup chopped onion |
1/4 cup chopped celery |
1 tablespoon olive oil |
1/2 cup fresh peas |
Directions:
1. Place potatoes and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash potato mixture. Add the milk, butter, salt and 1/2 teaspoon pepper; mash until combined.
2. In a large bowl, combine the eggs, mint, rosemary, Worcestershire sauce, allspice and remaining pepper. Crumble lamb over mixture and mix well.
3. In a large skillet, cook onion and celery in oil over medium heat until tender. Add lamb mixture; cook and stir until lamb is no longer pink; drain.
4. Place lamb mixture in a greased 11-in. x 7-in. baking dish; sprinkle with peas. Spread potato mixture over peas. Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Yield: 6 servings.
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