Description
Homemade Shepherd’s Pie prepared with ground lamb, bone broth, rosemary, and a parsnip root vegetable mashed potato topping.
Ingredients
Scale
For the parsnip mashed potatoes:
- 2 pounds parsnips
- 2–3 tablespoons ghee
- 1 tsp sea salt
- 1 garlic clove
- 1/4 tsp white pepper
- 1/2 cup reserved cooking water
For the meat filling:
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, small diced
- 2–3 carrots, small diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsp cassava flour (or flour of choice)
- 2 tsp tomato paste
- 1 cup chicken bone broth
- 1 tsp Worcestershire sauce
- 2 tsp fresh rosemary leaves, chopped
- 1 tsp fresh thyme leaves
- 1/2 cup fresh or frozen peas
Instructions
- Preheat oven to 400 degrees.
- Start the parsnip mash. Chop parsnips into 1-inch rounds, add to a medium pot, cover with water and bring to a boil. Cook till soft when pricked with a fork, about 10-15 minutes. Reserve 1/2 cup of water and drain. Add parsnips, ghee, salt, garlic, white pepper and 1/4 cup cooking water to a high speed blender. Blend on high till smooth. Add additional water to create desired ‘mashed potato’ consistency. Set aside.
- While the parsnips are cooking, add the oil to a large sauté pan or pot set over medium heat. Add the onion, carrots, celery and let cook and soften 3-4 minutes. Add garlic to activate. Add lamb, salt, pepper and cook until browned and cooked through, for 3-5 minutes. Sprinkle the meat with the flour and continue to cook another minute.
- Add the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, red heat to a simmer and cover, cooking for 10 minutes till sauce thickens.
- Add stir in the peas and turn off heat. Spread mixture evenly into a baking dish. Top with parsnip mash. Place on a baking sheet (to protect oven from spillage) and bake for 25 minutes or till the parsnips mash starts to brown and mixture is bubbling. Let cool for 10 minutes and serve.
Notes
You can prepare this dish topped with your favorite mashed potato recipe.
Adjust the protein amount as desired. Use 1 pound of ground lamb, or 2 pounds of ground lamb. Both work with this recipe.