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Whitechapel Shepherd's Pie “

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 stalks celery , chopped

    2. 6 carrot s, peeled and chopped

    3. 2 parsnip , peeled and diced

    4. 2 small rutabaga , chopped

    5. 1/2 cup frozen green pea s

    6. 2 pounds ground lamb

    7. 2 onion , chopped

    8. 2 cloves garlic , chopped

    9. 2 (8 ounce) cans tomato sauce

    10. 2 teaspoons salt

    11. 1 teaspoon ground black pepper

    12. 1/2 teaspoon dried thyme

    13. 1/2 teaspoon dried sage

    14. 1 cup milk , or as needed

    15. 6 cups prepared mashed potato es

    16. 1/4 cup grated Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 350 degrees F (175 degrees C).

    2. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.

    3. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.

    4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.

    5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

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