West Virginia Shepherd’S Pie

• 4 medium potatoes, peeled and cubed
• 2 medium parsnips, peeled and cubed
• 3/4 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper, divided
• 2 eggs
• 1 teaspoon dried mint
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground allspice
• 1 pound ground lamb
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 tablespoon olive oil
• 1/2 cup fresh peas

1. Place potatoes and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash potato mixture. Add the milk, butter, salt and 1/2 teaspoon pepper; mash until combined.
2. In a large bowl, combine the eggs, mint, rosemary, Worcestershire sauce, allspice and remaining pepper. Crumble lamb over mixture and mix well.
3. In a large skillet, cook onion and celery in oil over medium heat until tender. Add lamb mixture; cook and stir until lamb is no longer pink; drain.
4. Place lamb mixture in a greased 11x7-in. baking dish; sprinkle with peas. Spread potato mixture over peas. Bake, uncovered, at 375u0b0 for 30-35 minutes or until golden brown.

potatoes, parsnips, milk, butter, salt, pepper, eggs, mint, rosemary, worcestershire sauce, ground allspice, ground lamb, onion, celery, olive oil, fresh peas

Taken from www.tasteofhome.com/recipes/west-virginia-shepherd-s-pie/ (may not work)