Shepard's pie was a childhood favorite of ours. It's traditionally topped with mashed potatoes, but we have been doing either mashed celery root, parsnip or a mixture of the three.
For the topping:
1 1/2 lbs of root veg (potato, parsnip or celery root) peeled and diced
1/4 cup or cream, milk (we used Unsweetened almond milk)
2 oz unsalted butter
For the filling:
1 cup of carrots, diced
1 cup of celery, diced
1 onion diced
2 - 3 garlic cloves, diced
1.5 lbs of ground lamb
1 cup peas
2 tbsp flour
Garlic powder
Onion powder
Combine the following in a small bowl and stir:
1 tbsp tomato paste
1 tbsp gochugang (if you have it)
1 tsp worstershire
couple pinches dried herbs
2 tsp diced fresh rosemary
1 tsp diced fresh thyme
1 cup chicken stock
Directions
Preheat oven to 400.
Get med pot of water on high heat covered to boil peas..
Get a bowl of ice water.
Get a med pot of water for topping.
Add 2 good pinches of salt to the boiling water and add peas. Cook 2 min, then transfer to ice bath.
Place potato or celery root in med pot with cold water. Add 2 good pinches of salt, put on high heat and cover. Once boiling, reduce to a simmer and cook till soft and easily mashed (approx 15 min for potatoes or parsnip close to 25 min for celery root). Once done, strain in a colander. Move to a bowl and add butter and whatever cream you choose. Mash the topping stirring to combine butter and cream. If it's too clumpy, add more cream. You can also mix with a cake mixer, but do not blend in a blender or food processor.
While veg is boiling get 2 large saute pan on medium high heat. Add oil to one and once hot, add the onion, celery and carrots, season with salt and pepper and saute just until they begin to color, approximately 5 - 10 minutes. Add the garlic at the end and stir to combine.
At the same time add oil to the second pan and the lamb, salt and pepper and cook until browned and cooked through, approximately 5 minutes. Sprinkle the meat with the flour, some garlic powder and onion powder and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth mixture and stir to combine.
Deglaze the sauted veg with a splash of red wine and add to lamb. Bring the filling to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add peas and stir. Move the filling to a baking dish and spread evenly. Top with your mash starting at the corners and the edges. Top with paprika, then bake in the oven 20 min. Remove and let cool for 5 - 10 min.
