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West Virginia Shepherd's Pie Recipe

West Virginia Shepherd's Pie Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 30 min. YIELD:6 servings

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.

Nutritional 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 Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.