1bouillon cube of your choiceI used a mushroom stock cube, dissolved in a tiny bit of boiling water
instant mashed potatoes
1/2cupgrated Irish cheddar cheese
Set oven to 350F
Lightly coat the bottom of a 10" skillet with olive oil, I used my cast iron skillet. Brown the lamb, breaking it apart as it cooks. Put the lamb in the casserole dish.
In the same pan saute the onion for a few minutes, and then add the parsnip and turnip. Saute for a few minutes, then add a splash of broth, and cover to let them steam until just barely tender. Remove them to the casserole dish as well.
Make the gravy in the same skillet...melt the butter and add the flour, stir to combine and cook for a few minutes, just until it starts to turn light brown. Add the broth and the bouillon and stir until the gravy thickens. Add salt and black pepper to taste.
Pour the gravy over everything in the casserole and give it a good stir. Cover loosely with foil and set in the oven while you make the mashed potato topping.
Make 6 servings of the mashed potatoes according to the box directions. Add the cheese when you add the dried potatoes to the liquid.
Spread or pipe the potatoes onto the top of the skillet. Put back in the oven for about 20-30 minutes until everything is hot and bubbly and the potatoes have started to brown. You can put the casserole under the broiler for more color if you like.
If you don't see ground lamb in the meat case, ask the butcher, mine ground some up fresh for me. In a pinch you can use ground beef.
If you like you can add some fresh herbs into the mixture before topping it with the potatoes. Parsley, thyme, or sage would be good choices.
https://theviewfromgreatisland.com/farmhouse-shepherds-pie-with-fall-vegetables/ November 4, 2015