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West Virginia Shepherd's Pie

The combination of mashed parsnips and potatoes atop a flavorful mixture of cooked ground lamb and fresh herbs makes this dish extra special. —Tina Price, Deep Water, West Virginia

6 ServingsPrep: 40 min. Bake: 30 min.

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

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.
In a large bowl, combine the eggs, mint, rosemary, Worcestershire
sauce, allspice and remaining pepper. Crumble lamb over mixture and
mix well.

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West Virginia Shepherd's Pie (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 cup equals 402 calories, 20 g fat (9 g saturated fat), 140 mg cholesterol, 538 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.