Ingredients
Scale
- 2 ½ pounds Yukon gold potatoes (peeled and cut into chunks)
- 1 cup parsnips (peeled and sliced)
- 3 tablespoons unsalted butter
- ¼ cup heavy cream or whole milk (unsweetened CashewMilk is a great option)
- 1 tablespoon chopped parsley
- Sea salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 large cloves garlic (minced)
- 2 pounds ground lamb
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 tablespoon chopped, fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon chopped parsley
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 cup beef stock
- ½ cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 10-ounce package frozen peas and carrots (defrosted)
Instructions
- Boil the potatoes and parsnips until fork-tender, about 15-20 minutes.
- Mash the drained potatoes and parsnips with butter, cream, parsley, salt, and pepper.
- Sauté the onion in olive oil until softened, then add garlic.
- Brown the ground lamb, draining excess fat.
- Stir in flour and cook for 2 minutes; add tomato paste, herbs, spices, and liquids.
- Cook until thickened, then transfer to a pie pan.
- Pipe or spread the potato mixture over the meat filling.
- Bake at 350°F for 30-35 minutes until golden brown.
Notes
Ensure potatoes and parsnips are well-mashed for creaminess.
Use fresh, high-quality ground lamb for optimal flavor.
Adjust seasoning to match your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 6
- Protein: 25
- Cholesterol: 100