Irish Shepherd's Pie with Root Vegetables

Ingredients

• Ground lamb1.5 lbs
• Onion1 large
• Carrots2 medium
• Parsnips2 medium
• Garlic3 cloves
• Beef broth1.5 cups
• Tomato paste2 tbsp
• Worcestershire sauce1 tbsp
• Dried thyme1 tsp
• All-purpose flour2 tbsp
• Butter4 tbsp
• Milk1/2 cup
• Potatoes2 lbs
• Saltto taste
• Black pepperto taste
• Fresh parsleyfor garnish

Steps

1. 1

   Peel and dice the potatoes and 1 parsnip. Place in a large pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

2. 2

   While potatoes cook, finely dice the onion, carrots, and the remaining parsnip. Mince the garlic.

3. 3

   In a large oven-safe skillet or Dutch oven, melt 1 tbsp butter over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.

4. 4

   Add the diced onion, carrots, and parsnip to the skillet. Cook until softened, about 7-10 minutes.

5. 5

   Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.

6. 6

   Stir in the tomato paste and cook for 1 minute.

7. 7

   Sprinkle the flour over the lamb and vegetable mixture. Stir well and cook for 1-2 minutes.

8. 8

   Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.

9. 9

   Preheat oven to 400°F (200°C).

10. 10

    Drain the cooked potatoes and parsnip. Return them to the pot. Add the remaining 3 tbsp butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.

11. 11

    Spread the mashed root vegetable topping evenly over the lamb filling. Create decorative ridges with a fork.

12. 12

    Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.

13. 13

    Garnish with fresh parsley and let stand for 5-10 minutes before serving.