Shepherd's Pie with Parsnip-Potato Mash

A classic shepherd's pie, but with a unique, subtly sweet, and nutty parsnip-potato topping that adds an extra layer of gourmet flavor.

Prep 25 min · Cook 45 min · Serves 6

Ingredients

• 1.5 lb Ground lamb
• 3 Potatoes, peeled and cubed
• 2 Parsnips, peeled and cubed
• 1 cup Frozen peas and carrots
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Fresh rosemary, chopped
• 0.25 cup Milk
• 2 tbsp Butter
• 1 tbsp Olive oil
• Salt

Instructions

For the topping: Boil potatoes and parsnips in salted water until very tender. Drain, then mash with milk, butter, salt, and pepper until smooth. Set aside.

For the filling: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add ground lamb and cook until browned, breaking it apart with a spoon. Drain excess fat.

Add chopped onion and cook until softened, about 5 minutes. Stir in garlic, tomato paste, Worcestershire sauce, and rosemary; cook for 1 minute.

Pour in beef broth and bring to a simmer. Stir in frozen peas and carrots. Cook for 5-7 minutes, until sauce thickens slightly. Season with salt and pepper.

Preheat oven to 375°F (190°C).

Spread the lamb mixture evenly in the bottom of the skillet. Carefully spoon the parsnip-potato mash over the lamb, spreading to the edges. You can create decorative ridges with a fork.

Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly. Let rest for 5 minutes before serving.