Taste of Home
West Virginia Shepherd’s Pie
TOTAL TIME: Prep: 40 min. Bake: 30 min.
YIELD: 6 servings.
Mashed parsnips and potatoes spread over a savory mixture of lamb and fresh herbs make this dish extra special. The recipe comes from the Scotch-Irish who put down roots in this area long ago. —Tina Price, Deep Water, West Virginia
Ingredients
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4 medium potatoes, peeled and cubed
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2 medium parsnips, peeled and cubed
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3/4 cup evaporated milk
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2 tablespoons butter
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1 teaspoon salt
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1 teaspoon pepper, divided
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2 eggs
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1 teaspoon dried mint
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1 teaspoon dried rosemary, crushed
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1 teaspoon Worcestershire sauce
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1/4 teaspoon ground allspice
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1 pound ground lamb
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1/2 cup chopped onion
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1/4 cup chopped celery
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1 tablespoon olive oil
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1/2 cup fresh peas
Directions
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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.
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2.
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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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.
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4.
Place lamb mixture in a greased 11x7-in. baking dish; sprinkle with peas. Spread potato mixture over peas. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.
Nutrition Facts
1 cup: 402 calories, 20g fat (9g saturated fat), 140mg cholesterol, 538mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 20g protein.
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