Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs ground lamb (700g)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste (15 ml)
  • 1 cup beef broth (240 ml)
  • 1/2 cup red wine (optional) (120 ml)
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp dried rosemary (2.5 ml)
  • 1 bay leaf
  • 1 cup frozen peas (120g)
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs potatoes, peeled and cubed (700g)
  • 1 lb parsnips, peeled and cubed (450g)
  • 1 lb carrots, peeled and cubed (450g)
  • 4 tbsp unsalted butter (56g)
  • 1/4 cup milk or cream (60 ml)
  • Salt and freshly ground white pepper to taste

Instructions:

  1. Brown the ground lamb in the Dutch oven. Drain excess fat.
  2. Sauté the onion, carrots, and celery in the same pot until softened.
  3. Add garlic and tomato paste; cook for 1 minute.
  4. Deglaze the pot with red wine (if using), scraping up any browned bits.
  5. Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
  6. Bring to a simmer, then reduce heat and cook, covered, for 1 hour, or until the lamb is tender.
  7. Stir in frozen peas and cook for another 5 minutes. Season with salt and pepper. Remove bay leaf.
  8. Boil the potatoes, parsnips, and carrots in a large saucepan until tender.
  9. Drain well and return to the saucepan.
  10. Mash the vegetables with butter and milk/cream until smooth.
  11. Season with salt and white pepper.
  12. Pour the lamb stew into the baking dish.
  13. Spread the root vegetable mash evenly over the stew.
  14. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mash is lightly golden brown.
  15. Let the shepherd's pie rest for 10 minutes before serving.