West Virginia Shepherd's Pie
A ground-lamb shepherd's pie topped with a mashed potato-and-parsnip layer, seasoned with mint, rosemary, allspice and Worcestershire sauce.
Nutrition
402
Calories
20g
Protein
35g
Carbs
20g
Fat
Ingredients
| 4 | medium potatoes, peeled and cubed | |
| 2 | medium parsnips, peeled and cubed | |
| 0.75 cup | 180 ml | evaporated milk |
| 2 tbsp | 30 ml | butter |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | pepper, divided |
| 2 | eggs | |
| 1 tsp | 5 ml | dried mint |
| 1 tsp | 5 ml | dried rosemary, crushed |
| 1 tsp | 5 ml | Worcestershire sauce |
| 0.25 tsp | 1.3 ml | ground allspice |
| 1 pound | 455 g | ground lamb |
| 0.5 cup | 120 ml | chopped onion |
| 0.25 cup | 60 ml | chopped celery |
| 1 tbsp | 15 ml | olive oil |
| 0.5 cup | 120 ml | fresh peas |
Instructions
- 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 F 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.