West Virginia Shepherd’s Pie

Directions

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 375° for 30-35 minutes or until golden brown.