Ingredients:

  • 2 lbs Russet Potatoes, peeled and quartered
  • 1 lb Parsnips, peeled and roughly chopped
  • 4 Tbsp Unsalted Butter, cubed
  • ½ cup Whole Milk or Cream, warmed slightly
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter or Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs Ground Lamb
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Tomato Paste
  • ½ cup Dry Red Wine (Optional)
  • 2 cups Beef or Lamb Stock
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves
  • 1 cup Frozen Peas
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. For the Mash: Boil potatoes and parsnips in salted water until fork-tender (approx. 15-20 minutes). Drain thoroughly and let steam off for 5 minutes.
  2. Mash the potatoes and parsnips vigorously with the cold butter, warm milk/cream, salt, and pepper until smooth and creamy. Set aside, covered.
  3. For the Filling: Heat butter/oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery until softened (approx. 8 minutes). Add garlic for the final minute.
  4. Increase heat to medium-high. Add ground lamb and brown thoroughly, breaking it up well. Drain off any excess fat.
  5. Stir in tomato paste and cook for 1 minute. Sprinkle flour over the meat mixture and stir constantly for 1 minute to form a roux base.
  6. If using wine, pour in the red wine, scraping up any browned bits (fond). Let it bubble and reduce by half.
  7. Pour in the stock, Worcestershire sauce, and thyme. Bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 30-40 minutes, stirring occasionally, until the gravy is thick and rich. Adjust seasoning as necessary.
  8. Stir in frozen peas and fresh parsley. Remove the filling from the heat.
  9. Preheat the oven to 400°F (200°C). Spoon the lamb filling evenly into a 9x13 inch baking dish.
  10. Top the filling with the root vegetable mash. Spread carefully to cover the entire surface, ensuring the mash seals against the edges of the dish. Create texture on top using a fork.
  11. Bake for 30-35 minutes, or until the filling is fiercely bubbling around the edges and the mash is deeply golden brown.
  12. Let the Shepherd's Pie rest for 10 minutes before cutting and serving.