SHEPHERD'S PIE

Serves 4 to 6

INGREDIENTS

For topping :
3 medium yellow potatoes
1 large parsnip
¼ cup butter
3 Tbsp. heavy cream

For filling :
1 lb. ground lamb
2 Tbsp. butter
2 medium onions, chopped
2 carrots, peeled and diced
1 stalk celery, diced
3 cloves garlic, mined
1 Tbsp. tomato paste
1 tsp. dried thyme
2 Tbsp. all-purpose flour
¾ cup beef broth
1 ½ Tbsp. Worcestervegan sauce
2/3 cup frozen peas
1 oz. grated Parmesan cheese

PREPARATION

Preheat oven to 400°F.

Peel potatoes and parsnip and cut into 1” cubes. Boil, covered, in salted water until tender, about 15 minutes. Drain, add butter and cream, and mash. Season with salt and pepper, cover and set aside.

In a 10” skillet, cook lamb on medium high heat until lightly browned. Drain fat and set lamb aside.

Melt the butter in the skillet on medium heat. Add onions and cook until translucent, about 5 minutes. Add carrots, celery and garlic, season with salt and pepper, and cook until tender, about 10 minutes. Increase heat to medium-high and add tomato paste and thyme. Cook, stirring, until tomato paste begin to caramelize, about 2 minutes. Add flour and stir to combine. Add broth and Worcestervegan, scraping up any browned bit, followed by peas and reserved lamb. Simmer for 5 minutes.

Remove from heat and spread potato mixture over the top, covering the filling completely. Sprinkle with Parmesan and bake for 25 minutes, until top is golden and filling is bubbling up. Allow to rest 10 minutes before serving.

PRODUIT

WORCESTERVEGAN