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West Virginia Shepherd's Pie

 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.


  • 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


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