Savory Shepherd's Pie with Root Vegetable Mash

This hearty Shepherd's Pie features a rich filling of seasoned ground lamb and vegetables, topped with a creamy mash of root vegetables that adds a delightful twist to the classic recipe. Perfect for a cozy family dinner or a gathering with friends, this dish is sure to warm your heart and fill your belly.

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 stalks of chopped celery, sautéing until softened, about 5 minutes.

3. 3

   Add 500g of ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 7 minutes. Stir in 2 tablespoons of tomato paste, 1 teaspoon of Worcestershire sauce, and a sprinkle of salt and pepper to taste.

4. 4

   Pour in 200ml of beef stock and add 100g of frozen peas. Let the mixture simmer for 10 minutes until slightly thickened.

5. 5

   While the filling simmers, prepare the mash: Boil 4 peeled and chopped potatoes and 2 peeled and chopped parsnips in a large pot of salted water for about 15 minutes, or until tender. Drain and return to the pot.

6. 6

   Add 50g of butter and 100ml of milk to the potatoes and parsnips, mashing until smooth and creamy. Season with salt and pepper to taste.

7. 7

   Spread the lamb filling in a baking dish and top with the root vegetable mash, smoothing it out with a spatula.

8. 8

   Use a fork to create a textured pattern on the top of the mash for extra crispiness.

9. 9

   Bake in the preheated oven for 25 minutes, or until the top is golden brown and crispy.

10. 10

    Let the Shepherd's Pie cool for a few minutes before serving to allow the filling to set.