West Virginia Shepherd’s Pie

Name: West Virginia Shepherd's Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 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

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

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.
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 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.

Originally published as West Virinia Shepard's Pie in Holiday & Celebrations Cookbook 2011

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vwgirl9

Nov 3, 2013

Love this recipe! My first time using ground lamb. Lamb, mint, nutmeg and rosemary flavors go well together. Irish restaurant flavors.