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West Virginia Shepherd’s Pie

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
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    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

  • 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.

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