WEST VIRGINIA SHEPHERD'S PIE

West Virginia Shepherd's Pie image

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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

Previous Next

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

Steps:

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 : Calories 402 calories, Fat 20g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 538mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein.