Savory Shepherd's Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium russet potatoes, peeled and cut in chunks
• 1 medium celery root, peeled and cut in chunks (celeriac)
• 1/2 cup cheddar cheese, grated
• 2 tablespoons butter
• 1/4 cup milk
• 1 lb ground lamb
• 3 tablespoons butter
• 3 large carrots, chopped
• 2 medium parsnips, chopped
• 1 medium leek, part chopped
• 1 small fennel bulb, chopped
• 1 cup frozen peas, thawed
• 1/8 cup unbleached all-purpose flour
• 1/3 cup sherry wine
• 1 cup low sodium chicken broth
• 1/2 teaspoon sea salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1/4 teaspoon ground coriander (to taste)
• 1/4 teaspoon curry powder (to taste)

Recipe

• 1 preheat oven to 400°f.
• 2 boil potatoes and celery root until just fork tender, drain.
• 3 add the milk and 2 tbsp butter and mash until fairly smooth.
• 4 brown lamb in a medium heavy skillet, remove from pan leaving the juices.
• 5 in the skillet, add 2-3 tbsp butter to the meat juices and melt.
• 6 add the carrots, parsnips, leek, and fennel; cook until tender.
• 7 add the flour to the vegetables and stir to coat, cook 2 more minutes.
• 8 add the sherry, then the chicken broth.
• 9 stir the lamb back in, scraping the pan bottom.
• 10 remove from heat.
• 11 in a casserole dish, layer all the lamb/veggie mixture, then the peas.
• 12 drop the potatoes on in spoonfuls and spread to cover.
• 13 dot the top with the remaining 1 tbsp butter.
• 14 top with shredded cheese.
• 15 bake 30 minutes.